June 6, 2011

What I’m Drinking: The Zazarac (Plus Bonus Charles Williams Quote!)

The poor, misunderstood, little-referred-to cousin of the popular, always-invited-to-the-dance, Sazerac, the Zazarac rarely rears its head on party menus these days (alas, poor drink). But it’s worthy of taking out for a drive (and now I’ve managed a whole host of messy metaphors—in just two sentences!), even if it has a bit of kitchen-sink-ness to it thanks to its full ingredient list. It has somewhat of a kick, mind you, so watch your wobbliness when consuming it. It isn’t, honestly, good to take for a drive, for instance. Unless you have one of those beds shaped like a car.



Ice cubes

1-1/2 ounces rye

3/4 ounce white rum

3/4 ounce anisette

3/4 ounce Simple Syrup

1/2 ounce absinthe

1 dash Angostura bitters

1 dash orange bitters

Lemon twist, for garnish


1. Fill a cocktail shaker halfway full with ice cubes. Add the rye, rum, anisette, syrup, absinthe, and both bitters. Shake well (it’s okay to be aggressive about it, the cocktail likes it).


2. Strain into a large cocktail glass. Garnish with that orange twist.


A Note: This was originally made with gum, or gomme, syrup. Intrigued? See the recipe for the King Cole in Dark Spirits (where the above Zazarac recipe is also from) and learn more about this gum syrup. Or just buy David Wondrich’s Imbibe for gosh sakes.


Promised Bonus Quote (which goes so well with the Zazarac I think):

One minute she’s a blackmailer, cagey as Kruschev, and the next she wants to gambol half-naked on a pile of sawdust like a babe on an absinthe jag.

–Charles Williams, The Hot Spot.

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