Chocolate Sazerac
This chocolate Sazerac riff adds a touch of chocolate bitters and chocolate liqueur but leaves the basic balance of the cocktail intact, making the combination of earthy cocoa notes and cool absinthe irresistible to licorice lovers.
Ingredients
- 2 oz rye whiskey
- ¼ oz simple syrup
- ¼ oz crème de cacao
- 2 dashes Peychaud’s bitters
- 2 dashes chocolate bitters
- Absinthe rinse or mist from atomizer (I used Copper and Kings Absinthe)
- Orange peel
Instructions
- Combine whiskey, simple, liqueur and bitters in a mixing glass and add ice. Stir until well-chilled. Strain into a rocks glass rinsed with absinthe. Express an orange peel over the cocktail and discard the peel.
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