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
