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.
Café Sazerac
Official Cocktail
- 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
Submitted by:
@grandbrulot
