Garnish:
Lemon zest twist (discarded) & maraschino cherry on stick
How to make:
RINSE chilled glass with absinthe. STIR other ingredients with ice and strain into absinthe rinsed glass.
| 3 dash | La Fee Parisienne absinthe |
| 1 1⁄2 fl oz | Cognac VSOP |
| 1⁄3 fl oz | Lillet Rouge |
| 1⁄6 fl oz | Straight bottled-in-bond rye whiskey |
| 1⁄6 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A spiritious after dinner sipper which as the name suggests is reminiscent of a Sazerac.
History:
Adapted from a recipe created in 2015 by Giovanni Bruno at the Blue Bar at The Berkeley, London, England.
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