Don’t offer your kingdom for Amer Picon— unavailable in the US, but more importantly the formulation was changed to dial back the ABV and many say it is a shadow of its old self, which was the ingredient for the original Brooklyn recipe. I have seen Biagillet China China and Amaro CioCaro recommended as worthy substitutes and Toriani Amer (CA) is another domestic alternative.

Anyhow, I enjoy your musings on cocktails and envy the ability to get “unusual ingredients! Keep it up.
Rick Wood

Thanks, Marc.

I’ve seen a lot of good press for Wigle, but, alas! they don’t sell it here (yet). I hope that goes well.

Hi, Kathy, sorry for the delayed response. Thank you for the compliments, I’m glad you enjoy Cold Glass.

So you’re turning into a whiskey person, eh? Excellent. The Bulleit Green Label would make a fine Sazerac, I recommend that you give it a try. Branching out with the classics is always a good idea.

Thanks for reading, and for the question.

Question: I didn’t think I’d particularly like bourbon as I usually drink Barbancourt Rhum. However, I am now hooked on the Green label Bulleit rye. I never had a Sazerac. Would this make a good one? I only drink the Bulleit on ice, so far….wanting to branch out.

Hmm, I’ve found a fairly similar drink on Punch, called the Casualty. Made from 1.5 oz blended Scotch, 3/4 oz Montenegro, 3/4 oz Byrrh and 2 dashes chocolate bitters.

I don’t have Byrrh so I made it with Dubonnet instead. Another nice drink.

2oz Scotch (I used Monkey Shoulder blended malt)
1/2 oz Ramazzotti
1/2 oz Punt e Mes
one or two dashes of Peychaud’s bitters.

Give it a try! It also needs a name.

Oh, I do love me a cognac-based Sazerac!

Hi Doug, thank you very much for your kind reply. Rye is almost impossible to find here, unless a friend brings a bottle. I’ve been using Canadian Club as a substitute. In some cases like the Sazerac I prefer to go back to the roots and change the non-existent Rye by Cognac. All the best

The standard substitution would be a high-rye bourbon, like Four Roses Small Batch (one of my favorites), Old Grand Dad, Bulleit, or perhaps Woodford. I’ve not tried a Brooklyn with Bourbon, and I suppose I should one day; I would expect the drink to seem sweeter, as is usually the case with bourbon, so I’d likely reduce the proportion of sweeteners added to the cocktail—so lighter on the sweet vermouth and Maraschino for starters. Thanks for the question, I like things that take my thinking in a new direction.

Yes, the Sazerac does love its rye whiskey. And pretty good with a good brandy, too. Inspiration is good!

Thank you, Jim, that’s very uplifting. I don’t know when I’ll get to Seattle, but would love to raise a glass with you. Thanks!

Long-time subscriber, seldom commentator. Thank you for your missives on cocktails and alcohol. Your writing is sublime and always bring a smile to my face, along with edifying me on the numerous ways to make and enjoy an adult beverage. I have a greater appreciation for the nuances of rye and art of making a Brooklyn. Keep on keeping on. If you ever find yourself in Seattle, look me up. I will gladly buy you a cocktail or three and pass some time away romanticizing our favorite drinks. Cheers…

Jim