The Northern Sazerac Cocktail

The Northern Sazerac cocktail.
Photo by Aaron Graubart

Courtesy Chad Walsh, beverage director, Agern, New York City


Spirit of Hven Tycho’s Star Single Malt Whisky

It tastes like an extremely light Scotch, but it’s a Swedish single malt named for Danish astronomer Tycho Brahe and the supernova he discovered in 1572. Spirit of Hven Tycho’s Star Single Malt Whisky is produced on Hven (or Ven), a tiny island located between Denmark and Sweden accessible only by boat. In Brahe’s time, it was under Danish rule, though it’s now part of Sweden. The whisky is made from 100-percent barley, but using grains that have been processed three ways: a deep-roasted “chocolate malt” that provides vanilla-cocoa notes, lighter pale-ale malt and a heavily peated malt, which offers a wisp of smoke.

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The Cocktail

At Agern, owned by Claus Meyer, co-founder of Copenhagen’s Noma, the food and drinks typically focus on contemporary Scandinavian fare made with local ingredients and spirits. Usually, this drink features Roknar, a Minnesota-made rye whiskey, but the light vanilla-and-spice notes of Tycho’s Star are swapped in here to create a complex sipper.

  • ÂĽ ounce absinthe (to coat glass)
  • 2 ounces Spirit of Hven Tycho’s
  • Star Single Malt Whisky
  • ÂĽ ounce simple syrup
  • 3 dashes Peychaud’s Bitters
  • Lemon peel, for garnish

Spritz inside of chilled rocks glass with absinthe (or gently roll absinthe to coat the inside of glass and pour out excess).

In a mixing glass filled with ice, combine whisky, simple syrup and bitters. Stir, then strain into prepared glass over a large cube of ice. Garnish with lemon peel.

Published on January 10, 2018