Maple Sazerac

The Sazerac gets a savory reboot — bacon-washed bourbon, maple in place of sugar, absinthe rinse intact. Rich, smoky, and impossibly drinkable.

Served in a Rocks glass · Garnish: Lemon peel expressed and discarded · Difficulty: hard

Ingredients

• 2 oz Bacon Fat-Washed Bourbon
• 0.25 oz Maple Syrup
• 3 dashes Peychaud's Bitters
• 1 dash Angostura Bitters
• 1 rinse Absinthe

Instructions

1. Prepare bacon fat-washed bourbon in advance.
2. Rinse a chilled rocks glass with absinthe, discard excess.
3. In a mixing glass, combine bourbon, maple syrup, and bitters with ice.
4. Stir until well chilled.
5. Strain into the absinthe-rinsed glass without ice.
6. Express lemon peel over the glass, run around rim, discard.

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