Alloy has become one of Calgary's hottest restaurants, and bartender Dan Murray's mixed drink concoctions are no exception. Never working off a set cocktail list (à la Tom Cruise in Cocktail), Murray is in the business of creating originals – and this New Year's Eve, it's a twist on a sexy and smooth one: The Sazerac
One of the very first cocktails ever on record (think pre-civil-war New Orleans), the preparation will leave your guests intrigued (Absinthe extract, anyone?), and the taste will leave them, well, satisfied.
Here's how to impress:
PART A
-Fill a Collins-style glass with ice
-Add 1/4 to 1/3 of an ounce of Pernod (pastis)
-Fill the rest with water and put to the side
PART B
-Fill a Boston-style glass (tumbler) 1/2 full with ice
-Add 1oz of Remy Martin brandy
-Add 1oz of Knob Creek bourbon
-Add 1oz of simple syrup (sugar water, equal parts)
-Add 6 drops of Angostura Aromatic bitters
-Stir thoroughly about 1 minute
PART C
-Take the first glass, and empty it -- in the sink, preferably -- to reveal a hazy coating on the glass
-Strain the second glass into the now-coated first
-Serve with a large lemon twist, and enjoy the oh-so-smooth ride
Alloy
www.alloydining.com
220 42 Ave. S.E.
403-287-9255
If you thought that was sweet, you'll enjoy: