Tasmanian Sazerac

The Sazerac - New Orleans official cocktail! Invented, enjoyed and popularised in NOLA in around 1850. The cocktail originally used Cognac as the primary ingredient, however in 1870 after a phylloxera outbrake in Europe leading to a grape shortage, Rye Whisky was used as there was plenty on hand. Paychauds bitters were also locally produced in NOLA. This recipe is our Tasmanian twist on this classic cocktail, using our single malt whisky in place of the rye.

Ingredients
60ml Drifters End Distilling Company Single Malt Whisky
3 Dashes Peychaud’s Bitters
20ml Drifters End Distilling Company Absinthe
10ml Simple Syrup
Ice
Garnish: Twisted lemon peel
Method
1. Rinse the tumbler (or your preferred glass) with the Absinthe
Interseting tip: use an spray atomiser filled with absinthe to easily spray the glass
2. Add the whisky, bitters and simple syrup into a shaker with ice and stir well
3. Place a large block of ice into the tumbler
4. Strain the stirred mixture into the tumbler
5. Garnish with a twisted lemon peel
6. Sip away!