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.
INGREDIENTS
- 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
DIRECTIONS
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