See all 2024 entries
See all 2024 entries

Napoleon Sazerac

Napoleon Sazerac by Akihiro Horimoto
  • Bartender: Akihiro Horimoto
  • Bar: Bar TRIAD, Ebisu, Tokyo, Japan

Garnish:

Orange peel

How to make:

Measure all ingredients into a mixing glass. Thoroughly stir with ice, strain into a single old-fashioned glass (no ice), and garnish with an orange peel.

1/2 fl oz Mandarine Napoleon liqueur
1 1/3 fl oz Rittenhouse bottled-in-bond straight rye whiskey
4 dash Angostura Aromatic Bitters
5 dash Butterfly Boston 1902 absinthe
1 barspoon Semi-rich simple syrup (1.5 sugar to 1 water)
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