Garnish:
Fresh sage leaf
How to make:
Rinse chilled glass Pastis and set aside. MUDDLE sage in base of stirring glass. Add other ingredients, STIR with ice and fine strain into the pre-rinsed glass over fresh ice (preferably a chunk of block ice).
| 1/6 fl oz | Ricard Pastis |
| 3 fresh | Sage leaves |
| 1 2/3 fl oz | Birch spirit/birch eau-de-vie |
| 1/3 fl oz | Giffard Sugar Cane Syrup |
| 2 drop | Angostura Aromatic Bitters |
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Review:
Subtle notes of pine, pastis and sage combine in this pre-dinner sipper of a cocktail.
History:
Adapted from a drink created in 2017 by Jason Knowles at Hixter Bankside, London, England. His original recipe uses Tarquin's Cornish Pastis and sage infused sugar syrup.
The history of the Sazerac cocktail can be found on our Sazerac cocktail page.
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