Nomad Velvet Sazerac

It’s no secret that I really love a dram of Nomad Outland Whisky. This Scottish blend of over 30 Speyside whisky’s, created by ‘The Nose’ Richard Paterson, is a great and tasty sip. The casks containing the blend are aged for 3 more years in Scotland, before they are shipped to Jerez in the south of Spain. In that Mediterranean climate, the whisky gets an additional aging for a minimum of 12 months in old Pedro Ximenes sherry casks. 

When Nomad shared a recipe for a cross-over between a Velvet Old Fashioned and a Sazerac on their Facebook page, I wanted to take it a step further. 

I decided to use the recipe with the Nomad Outland Reserve 10 years instead of the “normal” Nomad whisky. More flavour, more dept. What a drink!!!

Nomad Velvet Sazerac

Ingredients

60 ml Nomad Outland Reserve 10 years

1 bs Gonzalez Byass Nectar (PX sherry)

3 dashes Peychaud’s bitters

Absinthe

Method

Give your tumbler a rinse with the Absinthe and add some icecubes. Give it a good stir to cool the glass. Add the rest of the ingredients and give it another good stir. Garnish with lemon zest or a dehydrated blood orange wheel.

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