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1.5 oz reposado tequila
0.5 oz bianco vermouth
0.5 oz Strawberry Elderflower Cordial
2 dashes Peychaud’s Bitters
Garnish: candied pineapple
What is it with absinthe? Every time the herbal spirit gets involved, confusion and controversy seem to follow.
Take the Sazerac, one of the world’s oldest and greatest cocktails and since 2008 the official state cocktail of Louisiana. For decades experts as revered as Dale de Groff, King Cocktail himself, traced the origins of the first cocktail to this anise-scented variation on the Old Fashioned. Sadly, it can’t be true, since the word “cocktail” first appeared in print in 1806 and the apothecary who allegedly invented the Sazerac was only three years old at the time.
Still. It’s a good tale.
• 1 tsp (approximately) absinthe or pastis
• 1 cube sugar or 1 tsp simple syrup
• 3 or 4 dashes Peychaud’s bitters
• 2 oz Cognac, rye whisky, or a mix of both
• Lemon peel for garnish
• ¼ Anjou pear
• 0.5 oz freshly squeezed lemon juice
• 0.75 oz blended scotch whisky
• 0.75 oz amontillado sherry
• 0.5 oz Sons of Vancouver amaretto
• 3 dashes Peychaud’s bitters