Sazerac Riff: Calvadoserac - Imbibe Magazine Subscribe + Save

Sazerac Riff: Calvadoserac

New Orleans is known for its Sazeracs, and at Justine, Calvados steps in for rye whiskey. “I found that the replacement of Calvados was perfect; it adds depth and character with notes of baking spice and apple,” says Jesse Carr of his recipe.


  • 2 oz. Calvados
  • ¼ oz. Demerara syrup (1:1)
  • 8 dashes Peychaud's bitters
  • 2 dashes Angostura bitters
  • Absinthe
  • Tools:barspoon
  • Glass:rocks
  • Garnish:lemon peel


Spray the absinthe into a chilled rocks glass. In a mixing glass, combine the remaining ingredients and stir with ice to chill. Strain into the prepared glass and garnish.


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