Postcards From Sicily Recipe

Postcards From Sicily Recipe

A citrusy play on the Sazerac from Dustin Haarstad of Searsucker in San Diego.

  • Yield:1
  • Active time: 5 minutes
  • Total time:5 minutes


  • Ice
  • St. George Abstinthe Rinse
  • 1 ounce Cognac (preferably Kelt VSOP or Pierre Ferrand)
  • 1 ounce Solerno Blood Orange Liqueur
  • 1 teaspoon raw cane sugar
  • Dash Fee Brothers Grapefruit Bitters
  • Dash Peychaud's Bitters
  • Grapefruit twist


  1. 1.

    Fill a cocktail glass with ice to chill.

  2. 2.

    In a mixing glass, combine Cognac, Solerno, and sugar. Mix until sugar is dissolved. Add bitters and stir well.

  3. 3.

    Dump ice from cocktail glass. Pour a few drops of absinthe into glass and rotate until inside is well coated; discard the excess. Pour into prepared glass. Run grapefruit twist around rim of glass, then float on top of cocktail.