Cancún Sazerac

Name: Cancún Sazerac
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 3 dash Peychaud's Bitters; 23 ml Xtabentun, Casa D'Aristi Casa D'Aristi; 60 ml Rye Whiskey

Rye whiskey stirred with Peychaud's bitters and Xtabentun, an anise-and-honey liqueur, for a spicy, aniseed-sweet take on the Sazerac. Created by Frederick H. Bartlett in Hamilton, NJ, in 2013.

Frederick H. Bartlett came up with the Cancún Sazerac in 2013 after finding an interesting liqueur on a trip to Cancún, where the brand on hand was a lesser one called San Marino. Back home in New Jersey, Bartlett tracked down the better D'aristi version.

Method

Stirred

Glass

rocks

Difficulty

Easy

Flavor Profile

Bitter

Dry

Herbal

Spicy