French Sazerac

The Sazerac is one of Romée de Goriainoff's favorite drinks. He spikes this version with absinthe-infused apple and uses Calvados in place of the traditional whiskey.

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  • Servings: Makes 1 drink

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  • Ice
  • 1/3 ounce Simple Syrup
  • Dash of Peychaud's bitters
  • 6 sweet apple slices, plus 1 very thin apple slice for garnish
  • 1/4 ounce absinthe
  • 1 2/3 ounces Calvados

How to make this recipe

  1. On a plate, sprinkle the 6 apple slices with the absinthe. Refrigerate for 2 hours.

  2. In a pint glass, lightly muddle the infused apple slices. Add ice and the Calvados, Simple Syrup and bitters and stir well. <a href="/articles/cocktail-basics-techniques#doublestraining">Double strain</a> into a chilled rocks glass and garnish with the remaining apple slice, pressing it against the inside of the glass.

Contributed By Photo © Tina Rupp Published June 2010

481567 recipes/french-sazerac 2013-12-06T23:26:34+00:00 Romée de Goriainoff cocktail-party|cocktails|1|cocktail-app|updated|cocktail-app|aperitifs-&-digestifs june-2010,romee de goriainoff,experimental cocktail club,curio parlor,sazerac,calvados,apple cocktail,apple brandy recipes,french-sazerac 481567

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