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Cold Buttered Sazerac

A decadent twist on the classic.

Made with a fat-washed Japanese whisky, maple syrup, and Cognac, this wintry spin on the classic Sazerac is pure cold comfort.


  • 1 1/2 oz. brown butter fat-washed Japanese whisky
  • 1/2 oz. Cognac
  • 1/4 oz. maple syrup
  • 1 dash Peychaud's bitters
  • 2 dashes toasted caraway absinthe
  • Tools:mixing glass, barspoon, strainer
  • Glass:Old Fashioned
  • Garnish:orange twist


Rinse the Old Fashioned glass with toasted caraway absinthe and set aside. In a mixing glass, Then add the remaining ingredients with ice and stir to chill. Strain into the prepared glass and garnish.

Brown Butter Fat-Washed Japanese Whisky: Melt 100 grams of butter in a saucepan until it browns. Add to 32 ounces of Japanese whisky. Place in the refrigerator overnight. Strain solids through a coffee filter before use. Store in the refrigerator.

Toasted Caraway Absinthe: Toast 30 grams of caraway seeds in a saucepan. Add to 100 grams of absinthe. Let sit for three days. Strain seeds out of absinthe before using.

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