Fennel Sazerac

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Fennel Sazerac Cocktail

Boozy & boldly spiced, this Sazerac recipe is made with a blend of bitters, fennel syrup, a heavier dose of rye whiskey & a light Pernod rinse instead of the typical absinthe/Herbsaint.

2 1/4oz Rye Whiskey (we used Bulleit)
3 dashes Scrappy’s Aromatic Bitters
5 dashes Peychaud’s Bitters
1/2oz Fennel Pollen Syrup
Pernod Rinse

Garnish: Lemon Twist


  1. Combine the bitters, rye & fennel syrup in a mixing glass.  Stir with ice until well chilled.
  2. Pour a small amount of the pernod into a rocks glass with ice. Swirl the ice to coat the glass with the pernod, then dump the ice and pernod (you want just a coating).
  3. Pour the rye mixture into the rocks glass & garnish with the lemon twist. Serve.

Recipe by Tyler Kingdon
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