Drink This Now: Roasted Chestnut Sazerac at The Rickey in NYC

Christmas is here and there’s a drink for that. To celebrate this merry season, check out the Roasted Chestnut Sazerac at The Rickey at the Dream Midtown hotel. Made with a mix of rye, Absinthe, Peychud’s Bitters, housemade chestnut nectar, stewed chestnuts and Cognac and a roasted orange peel garnish, it’s a flavorful – and boozy – holiday season sip.

“We wanted to create a cocktail with undertones that are full with spices, with a rich yet light sipping appeal,” explains Matt Strauss, Managing Partner. “Our team uses house-made chestnut nectar roasted to perfection to give Manhattanites the taste of the classic New Orleans cocktail. Perfect for the holiday fix, the cocktail is an overall faintly sweet, earthy and nutty sipper with a citrus orange kick.”

Roasted Chestnut Sazerac recipe and preparation

George Dickel rye 2 oz.
.75 oz. Roasted Chestnut Nectar *
1.5oz Cognac
4 dashes Peychauds bitters

Mix ingredients and serve in a frosted glass, rinsed with Absinthe, stirred in mixing glass, garnished with a vanilla brûléed orange peel.

* Chestnut Nectar Recipe

Bake Raw Chestnuts at 475 degrees for 15 minutes. In a saucepan: Add 1 Quart Water and 1 Quart Demerara Sugar and let sit at medium heat until sugar dissolves. Add citrus zest, vanilla beans, and 1.5oz of cognac. Crack open chestnuts and add to saucepan. Let chestnuts sit in the saucepan with all ingredients for 20 minutes at medium heat. Transfer syrup to container and cool for 15-20 minutes