Went to a party the other night called 50 Top Denver. It is a groups of Denver chefs that get together every 4 months or so, whip up an elegant, beautiful, mind blowing meal, then are gone like ghosts in the night. 50 Top refers to the number of guests. The locations change with the season (last night we were in Union Station), but one thing is always the same: there’s a cocktail to begin the evening. Last night we enjoyed, and I mean enjoyed, a Sazerac cocktail, thanks to Steuben’s mixoligist Sean Kenyon. The Sazerac is reknown as the first American cocktail, which was in keeping with last night’s “Golden Age of Dining” theme.
2oz Rye Whiskey
1/4oz Absinthe, Leopold Bros are now making this in Denver!
2 sugar cubes
4 dashes of Peychaud’s Bitters
Fill one glass with ice to chill.
In a mixing glass muddle the sugar cubes, the bitters and a couple of drops of water. Pour in the Rye and stir.
Dump the ice out of the chilled glass, pour in the absinthe, roll the glass to coat and dump out the excess (I recommend drinking it).
Strain the contents of the mixing glass into the Absinthe rinsed glass. Cut a wide swath of lemon peel, twist it over the cocktail to express the oils, rub the peel around the rim of the glass and drop it into the cocktail.
If that seems like too much work at home…join Sean at Steuben’s for a drink!