New Orleans is known for its Sazeracs, and at Justine, bar director Jesse Carr swaps in Calvados for rye whiskey. “I wanted to get back to the Sazerac’s roots when it was originally made with Cognac,” says Carr. “I found that the replacement of Calvados was perfect; it adds depth and character with notes of baking spice and apple.”
2 oz. Calvados
¼ oz. Demerara syrup (1:1)
8 dashes Peychaud’s bitters
2 dashes Angostura bitters
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.
Jesse Carr, Justine, New Orleans
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