RECIPE

Sazerac Spritz

Matthew Kelly / Supercall

This effervescent variation on a Sazerac marries the classic New Orleans drink with another staple from the annals of cocktail history, the Champagne Cocktail. It’s especially great for those with a taste for anise. Instead of the usual rinse, we gave this cocktail a full quarter ounce of absinthe—specifically, Pernod Absinthe Superieure, a recreation of the original spirit made by Pernod’s founder, Henri-Louis Pernod, in the early 1800s. Skip the expensive Champagne. Opt instead for a non-vintage bottling or a light prosecco; not only will it save you money, but the lighter spritz will allow the spiciness from the bitters and the herbal, vegetal notes in absinthe to shine through.

FLAVOR PROFILE
Bitter, Dry
STRENGTH

INGREDIENTS

  • 1 sugar cube
  • 3 hefty dashes Peychaud’s bitters
  • 0.75 oz Absinthe
  • Dry sparkling wine, chilled, to top
  • Long, spiraled lemon twist, for garnish

INSTRUCTIONS

Step one

Add the sugar cube to a Champagne flute. Cover the sugar cube with Peychaud’s bitters and add the absinthe.

Step two

Top with sparkling wine and stir with a bar spoon until the sugar is dissolved.

Step three

Garnish with a long, skinny lemon twist.

Contributed by Supercall

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