If you’re a fan of Angostura and Peychaud’s (like I am) then you’ll enjoy this cocktail. The Sawyer has the aromatic, herbal flavor that comes from both of those bitters, and it’s balanced out by the orange bitters and half of a Gimlet cocktail.
4 ounces London Dry Gin
1 ounce lime juice (most recipe call for ‘Rose’s’ lime juice)
Agave (though most recipes call for simple syrup) takes a lot of the tartness out of the drink, as does the orgeat syrup in a Trinidad Sour. It’s a nice refreshing mix between the two cocktails!
One thing I discovered the first time I made the Sawyer cocktail, was by decreasing the amount of lime juice and simple syrup, the 3 bitters flavors shine through & combine to mimic the Italian amaro, Fernet Branca (or almost).
PS. In any good cocktail bar, you’ll find a ‘Shot of Fernet’ on its menu, which is often referred to as the “Bartender’s handshake”. It’s not only (most likely) a right of passage among the bartenders there at that bar, but by taking a shot of Fernet, you’re saying to the bartender that “I appreciate the good stuff and I’m in your hands”. If you can handle this stiff amaro, you’ll be well on your way to opening doors to other awesome bitters and amaro heavy cocktails! 🙂
2 ounces Gin
1/2 ounce Lime Juice
1/2 ounce agave
14 dashes Angostura
7 dashes Peychaud’s
7 dashes Orange Bitters
Shake over ice & pour in a chilled low-ball glass. Enjoy!