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.

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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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