Author Notes
The Sazerac cocktail, a New Orleans native, takes on a Keystone State flair in this late summer rendition of the famous classic. —Rachel (Simple Seasonal)
Ingredients
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1/4 C blueberries
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2 oz Dad's Hat Rye whiskey
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Rinse of Vieux Carré absinthe
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1/2 tsp maple syrup aged in rye whiskey barrels
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5 dashes Peychaud's bitters
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Twist of lemon
Directions
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Rinse the inside of a glass with absinthe by putting a small amount in and rolling the glass around in your hands. Pour the rest back in the bottle or discard.
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In a mixing tin, muddle the blueberries until all the juice has been released.
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Fill the tin halfway with ice
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Add the whiskey
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Add the maple syrup
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Add the 5 dashes of Peychaud's
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Using a bar spoon, stir the ingredients until well mixed
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Strain into a glass using both a Hawthorne and a small mesh strainer in order to catch all of the blueberry pulp.
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Squeeze a lemon zest over the glass to release the oils
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Garnish with a lemon twist
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