This Sazerac variation swaps in añejo tequila instead of rye and uses creme de cacao for sweetener. The result is smooth and refined, with layers of grassy agave and a chocolate tinge. You almost won't notice the absinthe is there, but without it, this drink is not the same.
About This Recipe
|Yield:||Makes 1 cocktail|
|Active time:||2 minutes|
|Total time:||2 minutes|
|Special equipment:||Mixing Glass, Barspoon, Strainer, Rocks Glass, Citrus Peeler|
|This recipe appears in:||5 Must-Try Tequila Drink Recipes|
- Absinthe, for rinse
- 2 ounces añejo tequila
- 1/2 ounce Creme de Cacao, such as Tempus Fugit
- 2 dashes Angostura bitters
- Garnish: orange twist
Rinse a rocks glass with absinthe, pour out remainder, then fill with ice. Add tequila, creme de cacao, and Angostura bitters. Stir gently. Garnish with orange twist and serve.