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.
Preparation: In a double rocks glass combine the ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint. Top with crushed or shaved ice, add a straw and garnish with a fresh mint sprig and apple fan.
This is a recipe from Imbibe Magazine and is attributed to Karin Stanley of Fox Liquor Bar in Raleigh, North Carolina.