| 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 | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 dash | Peychaud's or other Creole-style bitters |
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.
Strength & taste guide:
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:
278 calories
Alcohol content:
- 2 standard drinks
- 28.51% alc./vol. (57.02° proof)
- 28 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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