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.
- 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.
Mixing Glass, Barspoon, Strainer, Rocks Glass, Citrus Peeler