Lunch: French Sazerac
Ingredients
Ice
1/3 ounce Simple Syrup
Dash of Peychaud's bitters
6 sweet apple slices, plus 1 very thin apple slice for garnish
1/4 ounce absinthe
1 2/3 ounces Calvados
Instructions
On a plate, sprinkle the 6 apple slices with the absinthe. Refrigerate for 2 hours.
In a pint glass, lightly muddle the infused apple slices. Add ice and the Calvados, Simple Syrup and bitters and stir well. Double strain into a chilled rocks glass and garnish with the remaining apple slice, pressing it against the inside of the glass.
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Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
