The Sazerac is a classic New Orleans whiskey cocktail, in this case turned seasonal by use of a maple infused simple syrup in place of the traditional sugar cube. The spicy rye whiskey balances nicely with the sweet maple, while the absinthe spritz provides an herbaceous nose.
- Rye Whiskey – 2 Ounces
- Maple Simple Syrup – ½ Ounce
- Saffron Bitters – 1 Dashes
- Absinthe – Splash
Using a bar-spritzer, spray a rocks glass with the absinthe. If you don’t have one available, you can pour a ¼ ounce of absinthe in the glass and roll it around the coat the sides, then pour it into your next glass to and repeat.
In a pint glass, fill with ice and all ingredients. Using a bar spoon, stir thoroughly before straining into the glass. We won’t shake this one to ensure that it stays crystal clear in the glass.
For the maple syrup, combine equal parts hot water with dark raw sugar. Dissolve fully and then keep in the refrigerator for future use. For the saffron bitters, “Bar Keep” and is a great choice to experiment with before exploring the option of making your own. Another fun twist is to make the cocktail in a much larger batch and allow the flavors to come together over time by aging in a glass jar or oak cask on the countertop.