Sazerac and 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
- 1 whole Sugar cube or Simple syrup
- 3 dashes Creole bitters
- 1½ parts Rye whiskey
- 1 dash Absinthe or Anise liqueur
- 2 parts Hard cider or Cider
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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Read more
- Sazerac and Cider Recipe at Serious Eats
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