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Chocolate Sazerac

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A Sazerac variation where bourbon and crème de cacao give a dark, sweet-spiced body, with anise from the absinthe rinse and a peppery bitterness from Peychaud's. Served short and strong over no ice.

Method
Stirred
Glass
rocks
Difficulty
Medium
Flavor Profile
Bitter
Creamy
Herbal
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Simple Syrup
0.75 cl
Peychaud's Bitters
2 dash
Absinthe
1.5 cl
Bourbon
6 cl
Crème de Cacao
1.5 cl
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Fill a rocks glass with ice and pour in the absinthe.
  2. Top with water and leave it to stand so the absinthe coats the inside of the glass.
  3. Meanwhile, stir the bourbon, crème de cacao, simple syrup and Peychaud's bitters with ice in a mixing glass until well chilled.
  4. Empty the rocks glass of ice, water and absinthe, leaving only the aromatic coating.
  5. Strain the stirred drink into the coated glass.
  6. Twist a lemon zest over the drink and discard it, then garnish with an apple wedge.

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