Absinthe Sazerac Cocktail Recipe & Ingredients - AdultBar

Absinthe Sazerac Cocktail

Ingredients

45ml

Whiskey Rye Sazerac

15ml

Absinthe Head Heart And Tales

10ml

Bitters Peychaud

10ml

Sugar

100ml

Ice

Lemon Peel

42% Alcohol By Volume

84 Proof

2.7 Standard Drinks

Method - Poured - Cold

Add ice into glass.
Add sugar to glass.
Add bitters.
Add absinthe.
Pour over sazerac.
Garnish with lemon twist.
Biting

Served

Poured

Cold

Old Fashioned Glass

200ml, 7oz, 20cl

Also See:Sazerac

Whiskey Rye Sazerac

Absinthe Head Heart And Tales - Head Heart And Tales The Jezebel Absinthe Blanche comes from a family story born in the wheat fields of Western Australia and proudly made in Victoria. Head Heart and Tales honours age old principle and each numbered bottle comes from a small batch.

Absinthe Head Heart And Tales

Bitters Peychaud - Peychauds Bitters is a bitters distributed originally created around 1830.

Bitters Peychaud

Sugar - Sugar is the generic name for sweet tasting soluble carbohydrates.

Ice - Ice is water frozen into a solid state and can come in wet ice cubes and dry ice cubes and is used to chill cold and lightly delute cocktails to make them smoother.

Lemon Peel - Lemon peel is the skin of a lemon and full of lemon oils and are used in cocktail for taste and garnish and can be shaped in may styles.

Absinthe Sazerac is biting super strong cocktail at 2.7 standard drinks. Built with 45ml whiskey rye sazerac and 15ml absinthe head heart and tales with 10ml bitters peychaud as well as 10ml sugar including 100ml ice and best served with farinaceous starchy dishes. Just add ice into glass then add sugar to glass and add bitters. Add absinthe and pour over sazerac and garnish with lemon twist and served in a old fashioned glass cold.

absinthe sazerac whiskey rye sazerac absinthe head heart and tales bitters peychaud sugar ice lemon peel

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