We are leaning into the New Orleans vibes and autumn weather with this riff on the classic Sazerac.
Toasted Molasses Sazerac featuring an Elijah Craig private toasted barrel selected with Mammoth Liquors.
Ingredients:
1 1/2 parts Toasted Bourbon
1/2 part Cognac
1/4 part Demerara Syrup
2 dashes Peychaud’s Bitters
2 dashes Molasses Bitters
Directions:
Stir over cracked ice
Strain into an Absinthe rinsed single rocks glass.
Express lemon oil
Garnish with lemon
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Drink responsibly.