It all started with a misspelling on Tjoget’s menu.
(above: Leo Lahti of Tjoget, Stockholm SE)
Sazerac became Sazerazz, giving Tjoget's @leolammi the idea to further mess around with this New-Orleans classic, adding berries and switching cognac with our Pasilla Mixe spirit Ayuuk. For this final iteration of Sazerazz, we prepared two variations of our spirit Helena. One was infused with roasted purple wheat and aged into ex-bourbon casks, and the other one was macerated with fennel seeds. We blended those with Ayuuk and a variety of bitters, before adding wild blueberries to infuse. Finally, we sous vided the cocktail to preserve the delicate notes of the berries while avoiding too much sweetness.
The result is a balance of sweet and spicy and makes for a perfect summer drink. We only made a limited amount of Sazerazz, so grab one while you can.
A percentage of the sales will be donated to Black Lives Matter.
Tasting notes: Sweet, Spicy, Herbal, Summery and the perfect amount of Boozy
How to drink Empirical: Ayuuk Flip
The main ingredient in this spirit, Pasilla Mixe, is a special, smoke-dried chili grown at 2,700 meters above sea level by the Mixe people — known in their native language as Ayuuk. Once fully ripened, the chilis are partially dried on the plant and finished on wicker racks over gnarled hardwood smoke. The true Pasilla Mixe possesses a twilight, dark red fruitiness and a unique earthiness that reflects the rugged terroir in which it grows.
Releases: One More Before I Go
One More Before I Go is a celebration of Maxim Schulte's time as head bartender of the American Bar, one of London’s oldest and most iconic cocktail bars.