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.
- 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
- Lemon peel, optional
In a mixing glass, saturate the sugar cubes with the bitters and muddle to break down the sugar cubes. Add ice and rye.
Stir until well chilled and the sugar is almost completely dissolved.
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.
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.