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Blueberry Maple Sazerac

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Description

The Sazerac cocktail, a New Orleans native, takes on a Keystone State flair in this late summer rendition of the famous classic.

Ingredients

  • Rinse Of Vieux Carré Absinthe
  • ¼ cups Blueberries
  • Ice, As Needed
  • 2 ounces, fluid Dad's Hat Rye Whiskey
  • ½ teaspoons Maple Syrup Aged In Rye Whiskey Barrels
  • 5 dashes Peychaud's Bitters
  • Lemon Zest And Twist, For Garnish

Preparation

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.

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