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• 1 1/2 Oz Rye Whiskey
• 3/4 Oz Cabernet Barrel Aged Rum
• 3/4 Oz Demerara Syrup
• 6 dashes of Peychaud’s Bitters
• 3 dashes of Angostura Bitters
• Coated Glass with Absinthe
• Lemon Peel Spritz

This is our latest household favorite. A quality little standard cocktail originating down in New Orleans as the story goes. It is an aromatic forward cocktail with a punch (at least the way we’ve been making it).

1. Spray or coat the glass with Absinthe, we are simply trying to give a touch of the intense flavor and smell.
2. Stir together the Rye, Rum, Demerara, both bitters.
3. Strain the liquid into your glass and give it a spritz of citrus mist from your lemon peel.

Optionally add a single Luxardo Cherry.

This is certainly not a traditional recipe, but it gives the nose feel you are looking for and all credit is due to a fine gentleman at Malahat Distillery who was giving a mixology demonstration. The idea for using their Cabernet Barrel aged Rum was a genius twist. I really like Alton Browns version as well which is a bit more old school https://altonbrown.com/classic-sazerac-recipe/ Either way there are variants all of which play from the whiskey, sugar and Absinthe. Play with it and let me know your take!