Scotch Sazerac
The Sazerac retold in smoke — peated Scotch in place of rye, absinthe rinse intact, Peychaud's binding the anise and peat into something ancient-feeling and profoundly alive.
Served in a rocks glass · Garnish: Lemon peel (discarded after expressing) · Difficulty: medium
Ingredients
- 2 oz Peated Scotch (Caol Ila)
- 0.25 oz Demerara Syrup
- 3 dashes Peychaud's Bitters
- 1 dash Angostura Bitters
- 0.25 oz Absinthe (rinse)
Instructions
- Rinse a chilled rocks glass with absinthe; discard the excess.
- Combine Scotch, syrup, and bitters in a mixing glass with ice.
- Stir 30 seconds.
- Strain into the absinthe-rinsed glass — no ice.
- Express a lemon peel over the surface and discard.