The Federation

[Photograph: Nick Caruana]

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.

The Federation

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


  1. 1

    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.


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