Of all the cocktails I’ve made this year, Ruckus is a big
fan of the Merry Merrow. But, if there’s one cocktail that makes Ruckus feel
fancy, it’s today’s cocktail. Based on the Sazerac (his favorite classic
cocktail), this drink is a bit on the sweeter side. So why mess with one of
America’s classics? I like to live a little, and I also know that Ruckus’s
sweet tooth wouldn’t be able to resist a few interesting changes.
I started with the recipe for a Sazerac, and replaced the
Herbsaint with Fernet Branca for an earthier, less-bitter flavor. I also
swapped out the Peychaud’s for Angostura bitters for the added touch of
So how did it compare? Ruckus is VERY impressed, and might
even think this one is better than the classic.