Maple Sazerac
New Orleans meets New England in this maple-sweetened rye classic
- 2 ozrye whiskey
- ½ ozmaple syrup
- 3 dashespeychauds bitters
- 1 barspoonabsinthe(for rinse)
- lemon twistgarnish
- 1Rinse a chilled rocks glass with absinthe and discard excess
- 2In a mixing glass combine rye and maple syrup and bitters with ice
- 3Stir until well chilled
- 4Strain into the prepared glass neat
- 5Express a lemon twist over the drink and place on rim
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The Sazerac is New Orleans's official cocktail dating to the mid-1800s. This variation substitutes maple syrup for the traditional sugar cube. The maple adds depth that complements the anise notes of absinthe.
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