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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. Cocktail Party Recipes

Romée de Goriainoff
June 2010

Gallery

Credit: © Tina Rupp

Recipe Summary

Yield:
Makes 1 drink
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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