Thirsty Thursday

written by Melina

This week at Hel’s Angels HQ we went to a Japanese Whisky Masterclass hosted by Suntory Brand Ambassador Zoran Peric. On top of having an excuse for sipping good whiskies after work, we also learnt a lot about the Suntory portfolio and their flavour profiles.  Having all different palates it was hard for us to agree on our favourite one, however it inspired us to make the perfect Sazerac.

But first here’s a bit of history on this amazing cocktail:

Invented in the 1800’s, Antoine Amedie Peychaud owner of an apothecary in the French Quarters of New Orleans, treated his visitors with Cognac toddies including his homemade bitters – the very famous Peychaud Bitters made from a secret family recipe!

The name Sazerac actually comes from a brand of Cognac he was using – Sazerac Forge & Fils. In order to measure his ingredients, Antoine was using a double ended egg cup, also known as a “Coquetier” in French, from which the word cocktail was then derived.

By 1850, the Sazerac cocktail was vastly popular & became the first branded cocktail. Later on, different versions of the Sazerac emerged, including some with Rye Whisky instead of brandy.

Our version uses one of Hakushu’s Single Malt and brings the Sazerac to a whole new level.

Hakushu Distillers Reserve is a herbal and gently smoky single malt, crisp and vibrant. The peppery notes enhance the fresh taste of absinthe and adds a depth of flavour & complexity to the cocktail.

If you want to do this at home, here’s the full recipe, but feel free to twist it to your liking:

Add a bit of Absinthe to rinse your glass and discard, this will allow a fresh green flavour without overpowering the cocktail. Alternatively you can also add a spray of Absinthe at the end:

50ml Hakushu Distiller’s Reserve

½ a spoon of sugar syrup

4 dashes of Peychaud Bitters

Garnish with a lemon twist

Stir with ice for a few seconds before serving.


Cheers to you or as they say in Japan, kanpai!