Blueberry Maple Sazerac

Rinse the inside of a glass with absinthe by putting a small amount in and rolling the glass around in your hands. Pour the rest back in the bottle or discard.

In a mixing tin, muddle blueberries until all the juice has been released. Fill the tin halfway with ice. Add whiskey, maple syrup, and Peychaud’s. Using a bar spoon, stir the ingredients until well mixed.

Strain into a glass using both a Hawthorne and a small mesh strainer in order to catch all of the blueberry pulp. Squeeze a lemon zest over the glass to release the oils. Garnish with a lemon twist.