Cider Saz

About this Cocktail

Based closely on Cider Sazerac by Serious Eats.

Ingredients:

• 2 sugar cubes (Demerara)
• 6 shakes Peychaud's
• 3 oz rye
• Mixing ice
• Absinthe (rinse - I use one atomizer spritz)
• Serving ice (I use a king cube in each double old fashioned glass but serious eats says fill the glass)
• Optional lemon peel
• 4 oz Crispin Cider

Preparation:

Serves 2.
Muddle Peychaud's and sugar cubes.
Add rye and mixing ice and stir til frosty.
Spritz serving glasses or rinse with Absinthe.
Place serving ice in glass.
Strain mixing glass into two glasses.
Top each glass with 2 oz of Cider.
Serve, optionally, with a lemon peel twist.