French Sazerac

The Sazerac is one of Romee 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
KEY: Cocktail Party, Cocktails, Cocktail App, Updated, Cocktail app cocktails, Apéritifs & Digestifs

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How to Make Rosé Sangria


  • 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. Double strain 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

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How to Make Rosé Sangria

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