Honeycomb Sazerac
Jump to recipeThis twist on the traditional New-Orleans cocktail has all the crucial elements and then some: a crisp, bold-flavored rye whiskey (courtesy of Bulleit), cognac, bitters, and of course, absinthe; but we used honey in place of a regular ‘ole sugar cube to really complement the botanical and earthy flavors in the whiskey. The honeycomb garnish is just the extra wow-factor you and your guests deserve this summer.
Have you tried this yet? Let us know what you think in the comments below!
Ingredients
Ice
- 6
dashes bitters
- 1 Tbsp.
honey, room temperature
- 3 oz.
- 3 oz.
cognac
Splash absinthe, for rinsing
- 2
lemon peels, for garnish
- 2
small cubes honeycomb, for garnish
Directions
- Step 1Fill 2 glasses with ice and place in the freezer until chilled, at least 10 minutes.
- Step 2Add bitters and honey to a cocktail shaker. Stir until honey is dissolved. Add whiskey and cognac and fill with ice. Stir vigorously until well-chilled, 30-45 seconds.
- Step 3Discard ice from glasses. Add absinthe to chilled glass and swirl around glass, then discard liquid.
- Step 4Strain mixture into glasses, dividing equally. Garnish with a lemon peel and honeycomb.
9 Summer Barbecue Staples to Grab from Shipt
Our Summer Barbecue Secret
5 Considerations For Your Next Cutting Board
How Seeds Became A Quest For Deliciousness
