Sazerac. Reece Sims photo

Originating from New Orleans, the original Sazerac used Cognac as the base ingredient (it was later replaced with rye whisky). Apple brandy provides a smoother, more fruity base for this locally inspired iteration.

1 sugar cube

2 straws Ms. Better’s Bitters Aromatic Bitters

2 oz Forbidden Spirits Adam’s Apple Brandy

Rinse: Okanagan Spirits Taboo Absinthe

Garnish: lemon zest

In a mixing glass, add sugar cube and bitters. Muddle into a paste before adding brandy and ice. Stir down until all ingredients are well integrated. Rinse a 5 oz rocks glass with absinthe, then strain the chilled ingredients into the glass. Express oils from the lemon zest over the surface of the drink, then drop the zest into the drink. Serves 1.

—by Reece Sims

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