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
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.