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.
- 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
Add the sugar cube to a Champagne flute. Cover the sugar cube with Peychaud’s bitters and add the absinthe.
Top with sparkling wine and stir with a bar spoon until the sugar is dissolved.
Garnish with a long, skinny lemon twist.
Contributed by Supercall