- 1.5 oz Blended Scotch Whisky (Famous or Black Grouse)
- .5 oz Averna
- 1 Sugar Cube
- 2 dashes Peychaud’s Bitters
- 2 dashes Orange Bitters
- Absinthe rinse
Garnish: Orange Twist
Glass: Double Old-Fashioned/Rocks Glass
Tools: Mixing Glass, Muddler, Julep Strainer, Atomizer (Absinthe loaded)
Preparation: Place sugar cube into a mixing glass and add both bitters. Muddle the sugar and bitters until emulsified. Add the Scotch and Averna and stir with ice for 15 seconds. Rinse a chilled rocks glass with absinthe. Strain contents of mixing glass into a chilled rocks glass. Express the oils from an orange twist and garnish.
This is a recipe from the Food Republic website and is a variation on the traditional Sazerac, substituting Scotch Whisky and Averna for the Rye Whiskey.
* I prefer the Paul McGee approach to the Sazerac by using Demerara syrup in place of the muddled sugar cube.