The Sazerac Shrub

I'm constantly inspired by the people around me.  I've never gotten as much inspiration from reading a book, as I have in working with people like Jeff Morganthaler, Daniel Shoemaker, Thomas Klus, David Shenaut, Blair Reynolds, Ryan Magarian...god, the list goes on.  I'm so lucky to be working in a community, where we all want to make ourselves, and eachother better.  My latest cocktail no different.

At Clyde Common, we have a relatively savvy clientele.  Once a week someone pulls a cocktail out of a hat, that I need to run to the books behind the bar, look up, and make sure I get right.  A couple weeks ago, one of our regulars, that is much better versed on classic cocktails than I am, rolled in, and ordered a "Shrub" or something "Shrub" like from Jeff.  My interest was peaked.  What the heck was that?  I watched Jeff make it, and present it, and it looked beautiful.  Gin, lemon, simple, crushed ice, and a float of some kind of floral liquer.  But I believe the classic recipes called for what ever herb could be used behind the bar, and make some kind of smash out of it.  If anyone has any information on the history of these drinks please leave a comment, because my interest is peaked.

What Jeff made was no different, he chose a gin (high in botanicals) and drizzled it over the top of the cocktail into a frozen glass.  It was beautiful...and I was inspired.  Thinking about what would work at Clyde, I re-worked the floral aspect of the drink into a whiskey driven sour.  Rye and lemon work nice together.  Then it hit me.  What if I made a sour driven version of a Sazerac Cocktail, and crushed up some ice, and floated the Absinthe on top.  I banged one out...and the Sazerac Shrub was born. I served it over crushed ice, in a Frozen Old Fashioned glass, and it is FAWSOME!! 

Sazerac Shrub

1 1/2 Sazerac Rye
3/4 Fresh Lemon
3/4 Simple
1dash Angostura Bitters
4 dashes Peychauds Bitters
Crushed Ice
And Drizzle 1/4oz Absinthe or Pastis over the top and Zest a little ;emon for garnish.