Sazerac and Cider

Sazerac and Cider
  • Yield:makes 2 cocktails
  • Active time:5 minutes
  • Total time:5 minutes
This recipe appears in:
3 Hard Cider Cocktails to Make at Home

[Photograph: Autumn Giles]

Nothing in the long history of the Sazerac points to an affinity with hard cider, but flavor-wise, it makes great sense. The true apple flavor of hard cider is a natural partner for a warming spirit like rye and even plays well with the anise and botanicals in absinthe, which can be a bit of an oddball to mix.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 2 sugar cubes
  • 6 dashes Peychaud's bitters
  • 3 ounces rye, such as Rittenhouse 100 proof
  • 2 dashes Pernod Absinthe
  • 4 ounces Crispin Original Cider
  • Ice
  • Lemon peel, optional

Directions

  1. 1.

    In a mixing glass, saturate the sugar cubes with the bitters and muddle to break down the sugar cubes. Add ice and rye.

  2. 2.

    Stir until well chilled and the sugar is almost completely dissolved.

  3. 3.

    Put a dash of absinthe in each of the two serving glasses and swirl it around to coat the glass, discarding any extra. Fill the glasses with ice.

  4. 4.

    Strain the chilled rye mixture evenly between the two serving glasses and top each one with two ounces cider. Garnish with lemon peel if desired and serve.

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