Sazerac

AT A GLANCE

  • Serves 1 people

  • 15 ml absinthe
  • 40 ml aged rum
  • 15 ml sugar syrup
  • 2 dashes Angostura bitters
  • 2 dashes Peychaud’s bitters
  • To garnish: orange peel
01   Add absinthe to a large tumbler filled with ice and stir to coat glass.
02   Add rum, syrup and bitters to a shaker half-filled with ice cubes and shake hard and fast.
03   Discard absinthe and ice and strain rum, syrup and bitters mix into the chilled, absinthe-rinsed tumbler. Garnish with orange peel and serve immediately.

Recipe:

PAT NOURSE

Photography:

CHRIS COURT

Styling:

LYNSEY FRYERS

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