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.
Glassware Guide Cocktail Party Recipes
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 It
On a plate, sprinkle the 6 apple slices with the absinthe. Refrigerate for 2 hours.
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.
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