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Creole Sazerac

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Source: http://cocktailvirgin.blogspot.com/2016/09/creole-sazerac.html

Ingredients

  • 3 dash Peychaud's bitters · Bitters
  • 1 tsp 2:1 Cane sugar syrup (1/4 oz 1:1)
  • 0.5 oz Pierre ferrand 1840 cognac (camus vs) · Cognac
  • 1.5 oz Barbancourt 3 star rum (5 star/8 year)

Instructions

Stir with ice, strain into a rock glass rinsed with Vieux Pontarlier Absinthe (Pernod Absinthe), and garnish with lemon oil from a twist.

Entered September 17, 2016
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