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
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.