Sazerac

Sazerac

Our version of the Sazerac, with Australian Absinthe, New York Rye and Bourbon and the sweet and fragrant young Laballe Ice Armagnac.

10 ml Jezebel Absinthe
20 ml Laballe Ice
20 ml Kings County Empire Rye
20 ml Kings County Bourbon
10 ml Sugar Syrup
3 dashes Peychaud's Bitters
1 dash Angostura Bitters

Fill a rocks glass with ice and absinthe, top with about 70 ml water and allow to stand while you combine the other ingredients in a mixing glass with ice and stir. Empty the rocks glass, strain contents of mixing glass into rocks glass. Express lemon oil over the top and discard.

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