Tiki Sazerac

Matthew Kelly / Supercall

The new Red Absinthe from Brooklyn’s Doc Hersons spirits made this tiki-inspiredSazerac possible. Infused with grand wormwood and dried hibiscus flowers, the vivacious, high-proof absinthe pairs perfectly with the tropical flavors of spiced rum. Instead of using Peychaud’s bitters, we opted for Bittercube Trinity Bitters, a blend of three of the company’s signature bitters: their cherry bark bitters, orange bitters and Bolivar bitters. With an abundance of floral notes, and hints of caramelized banana and baking spices, this strong, stirred tropical sipper has enough of a boozy kick to knock out the toughest of New Orleans’ historic pirates.

Tiki Sazerac

Bitter, Sweet


  • 2 oz Spiced Rum
  • 0.5 oz Velvet Falernum
  • 0.5 oz Absinthe
  • 2 dashes Bittercube Trinity Bitters


Step one

In a cordial glass, add a quarter of an ounce of the hibiscus absinthe.

Step two

Rinse the glass with the absinthe and put the glass in a freezer.

Step three

In a chilled mixing glass, add the spiced rum, the remaining hibiscus absinthe and bitters.

Step four

Add ice and stir.

Step five

Using a julep strainer, strain the cocktail into the reserved, chilled, absinthe-rinsed cordial glass.

Step six

Serve neat.

Contributed by Supercall