The Sazerac cocktail, hailing from New Orleans, gets a Keystone State twist in this late-summer take on the famous classic.
- Rinse Old Square Absinthe
- ¼ cups blueberries
- Ice, as needed
- 2 ounces, liquid Dad’s Hat Rye Whiskey
- ½ teaspoon Maple syrup aged in rye whiskey barrels
- 5 dashes The bitters of Peychaud
- Lemon zest and twist, to garnish
Rinse the inside of a glass with absinthe by pouring a small amount and rolling the glass between your hands. Pour the rest into the bottle or throw it away.
In a mixing dish, mash the blueberries until all the juice has been released. Fill the mold halfway with ice cream. Add the whiskey, maple syrup and Peychaud’s. Using a bar spoon, stir the ingredients together until well blended.
Strain into a glass using both a Hawthorne strainer and a small strainer to collect all the blueberry pulp. Squeeze a lemon twist over the glass to release the oils. Garnish with a lemon twist.