Artist Rebecca Rebouché isn’t afraid to delve into diverse territories. Splitting her time between a loft in New Orleans and a whimsical tree house in Louisiana, Ms Rebouché crafts awe-inspiring paintings that explore everything from ancient mythology to naturalism. With her overtly curious nature, and a turn-me-green-with-envy level of creativity, we were sure that Rebecca would relish the opportunity to (temporarily) turn her hand to something new. We offered her the opportunity and she didn’t disappoint. Her new career? Master mixologist. Rebecca shows us how to whip up a traditional New Orleans-style Sazerac, with a few twists along the way. Grab a glass and get ready to savour each sip!
What you’ll need:
- 2 ounces Sazerac Rye Whiskey
- 1/4 ounce demerara sugar syrup, made using a 2:1 sugar/water ratio
- 2 dashes Jack Rudy Cocktail Co. Aromatic Bitters
- 2 dashes Herbsaint
- Twist of lemon
- Twist of satsuma
How it’s made:
- In a shaker, combine whiskey, sugar syrup, and bitters over ice and stir for roughly 30 seconds with a long handled spoon.
- In a pre-chilled rocks glass, pour in the Herbsaint and swirl to coat the interior, pouring out any excess.
- Strain the cocktail into the glass, squeeze the lemon twist over the glass, rub the peel side onto the rim, and then drop the lemon and satsuma twist into the drink.
Find more recipes for cocktails and delectable baked treats right this way.