Oleo Sazerac
Step up your Sazerac game with this riff on the Saz. Using oleo saccharum we get loads of orange flavor, add a hint of chocolate with bitters and move the volume up on the absinthe. It’s a lovely Saz that lets the rye shine through all of those flavor combinations.
Ingredients
- 2 dashes Peychaud’s bitters
- 2 dashes dark chocolate bitters (don’t use one with a heat or smoke element)
- ¼ oz absinthe
- ½ oz oleo saccharum
- 2 oz Sagamore Spirit Rye
- Garnish: lemon verbena leaf and star anise
Instructions
- Combine bitters, absinthe, oleo saccharum and rye in a mixing glass and fill with ice. Stir until well combined. Serve neat or on the rocks with a lemon verbena leaf garnish and single star anise.
Tried this recipe?Let us know how it was!