Sazeroy

Serve in a Coupe glass...
3	dash	La Fée Parisienne Absinthe Superieure
1½	fl oz	Cognac
⅓	fl oz	Lillet Rouge
⅙	fl oz	Rittenhouse Bottled In Bond Straight Rye Whisky
⅙	fl oz	Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky
¼	fl oz	Sugar syrup (2 sugar to 1 water)
2	dash	Peychaud's Aromatic Bitters

Display recipe in:

How to make:

RINSE chilled glass with absinthe. STIR other ingredients with ice and strain into absinthe rinsed glass.

Garnish:

Lemon zest twist (discarded) & maraschino cherry on stick

Comment:

A spiritious after dinner sipper which as the name suggests is reminiscent of a Sazerac.

About:

Adapted from a recipe created in 2015 by Giovanni Bruno at the Blue Bar at The Berkeley, London, England.

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