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 Fee Parisienne absinthe |
| 2 fl oz | Bourbon whiskey |
| 1/2 fl oz | Dutch White Crème de Cacao |
| 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:
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.
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