Café Sazerac

Official Cocktail

Submitted by @grandbrulot

Rinse a chilled rocks glass with a bar spoon of absinthe and discard. In a mixing glass, muddle the sugar cube with both bitters. Add remaining ingredients, ice, and stir to chill and combine for 20-30 seconds. Strain into the rocks glass and garnish with a lemon peel rose and a luxardo maraschino cherry.

  • 1.25 oz Grand Brulot
  • 1.25 oz Rossville Union Rye
  • 3 dashes Scrappy’s Orleans Bitters
  • 1 dash Scrappy’s Chocolate Bitters
  • 1 bar spoon absente absinthe
  • 1 sugar cube