Garnish:
Lemon zest twist (discarded) & apple wedge
How to make:
Fill glass with ice, POUR in absinthe, top up with water and leave the mixture to stand in the glass. Separately STIR bourbon, cacao, sugar and bitters with ice. Finally discard contents of glass (absinthe, water and ice) and strain contents of shaker into empty absinthe-coated glass.
| 1/2 fl oz | La Fée Parisienne absinthe |
| 2 fl oz | Bourbon whiskey |
| 1/2 fl oz | Dutch Cacao white crème de cacao |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2 dash | Peychaud's or other Creole-style bitters |
Read about cocktail measures and measuring.
Review:
This twist on the classic Sazerac pairs absinthe, bourbon and chocolate to great effect.
History:
Created in 2005 by Tonin Kacaj at Maze, London, England.
The history of the Sazerac cocktail can be found on our Sazerac cocktail page.
Nutrition:
One serving of Chocolate Sazerac contains 278 calories.
Alcohol content:
- 2 standard drinks
- 28.51% alc./vol. (57.02° proof)
- 28 grams of pure alcohol
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