Sazerac and Cider

Sazerac and Cider cocktail with sugar cube, Peychaud's bitters, rye whiskey, absinthe, and hard apple cider

The Sazarac and Cider, from Autumn Giles at Serious Eats, is exactly what it says on the tin: a classic Sazerac lengthened with hard apple cider (Giles recommends Crispin Original Cider).

It’s a simple idea, and it makes so much sense: the spices of rye, absinthe, and bitters are a natural complement to the warm autumn flavors of hard apple cider.

Traditionally, a Sazerac is made with a sugar cube, saturated in bitters. If you prefer, you can use a teaspoon (5mL) of simple syrup instead of a cube.

Ingredients

Instructions

Place a sugar cube (or simple syrup) at the bottom of a mixing glass and saturate with the bitters. Muddle if using a sugar cube. Add ice and rye whiskey and stir well.

Meanwhile, place a dash of absinthe {or anise liqueur) in a short glass, and swirl to coat. Discard the excess, and fill the glass with ice. Strain the mixture into the glass and top with cider. Garnish with a lemon twist.

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