Description
The Sazerac cocktail, a New Orleans native, takes on a Keystone State flair in this late summer rendition of the famous classic.
Ingredients
- Rinse Of Vieux Carré Absinthe
- ¼ cups Blueberries
- Ice, As Needed
- 2 ounces, fluid Dad’s Hat Rye Whiskey
- ½ teaspoons Maple Syrup Aged In Rye Whiskey Barrels
- 5 dashes Peychaud’s Bitters
- Lemon Zest And Twist, For Garnish
Preparation
Rinse the inside of a glass with absinthe by putting a small amount in and rolling the glass around in your hands. Pour the rest back in the bottle or discard.
In a mixing tin, muddle blueberries until all the juice has been released. Fill the tin halfway with ice. Add whiskey, maple syrup, and Peychaud’s. Using a bar spoon, stir the ingredients until well mixed.
Strain into a glass using both a Hawthorne and a small mesh strainer in order to catch all of the blueberry pulp. Squeeze a lemon zest over the glass to release the oils. Garnish with a lemon twist.
