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Andrew's Grand Isle Sazerac Cocktail (New Orleans style)

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A spirit-forward New Orleans-style Sazerac. Rye whiskey and demerara sweetness run into two kinds of bitters, with a faint anise note from the absinthe mist.

Similar names: Andrew and Chris' Mai Goodness, Andrew Charles, Andrew's Monte Paloma, Andrew's The Barman's Italian Job Cocktail, Emerald Isle, Isle of Golden Dreams Rhum Negroni, Isle of Islay, Isle of Islay Swizzle

Method
Stirred
Glass
rocks
Difficulty
Medium
Flavor Profile
Bitter
Dry
Herbal
Strong
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Angostura Bitters
1 dash
Peychaud's Bitters
3 dash
Demerara Syrup
0.75 cl
Rye Whiskey
6 cl
Absinthe
3 drops
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Chill a rocks glass with ice or in the freezer and set it aside.
  2. Pour the rye whiskey, demerara syrup, Angostura bitters and Peychaud's bitters into a mixing glass.
  3. Add ice and stir about 30 times, until well chilled.
  4. Empty the ice from the rocks glass. Mist the absinthe into it with an atomizer, in three sprays.
  5. Strain the stirred drink into the absinthe-coated glass.
  6. Garnish with a Luxardo Maraschino cherry.

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