Serve inOld-fashioned glass
Lemon zest twist (discarded)
How to make:
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately THROW other ingredients with ice. DISCARD contents of glass (absinthe, water and ice) and STRAIN thrown drink into absinthe-coated glass.
|1⁄2 fl oz||La Fee Parisienne absinthe|
|2 1⁄3 fl oz||Chilled water|
|3⁄4 fl oz||Cognac|
|3⁄4 fl oz||Rittenhouse Bottled in Bond|
|3⁄4 fl oz||Bourbon whiskey|
|1⁄3 fl oz||Giffard Sugar Cane Syrup|
|3 dash||Peychaud's Bitters|
|1 dash||Angostura Aromatic Bitters|
|1⁄3 fl oz||Chilled water (omit if wet ice)|
If you are concerned about chucking expensive absinthe down the drain then consider straining into a shot glass and serve on the side. The five to one proportion used to rinse the glass produces a tasty chaser.
The history of the Sazerac cocktail can be found on our Sazerac cocktail page.