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.
