Spring Sazerac

Matthew Kelly / Supercall

Come late February, it’s time to ween yourself off whiskey drinks that function as internal space heaters and transition into the crisp, clear and refreshing faction. Made with rye, caraway-heavy aquavit, cumin-tinged Kummel liqueur and celery bitters for a savory edge, this Sazerac will ease you into a spring thaw. Visions of dewy grass and blossoms will burst in your brain with every sip, as you nosedive into a giant bouquet of aromatic fennel fronds. Just remember, winter’s not over until you can retire your coat, and it’s not summer until you’ve had your first Daiquiri.

Spring Sazerac

Bitter, Savory


  • 1 oz Rye Whiskey
  • 1 oz Aquavit
  • 3 dashes Celery Bitters
  • 0.25 oz Kummel Liqueur, to rinse
  • Absinthe
  • Fresh Fennel Fronds, for garnish


Step one

Rinse a rocks glass with the Kummel and put the glass in the freezer.

Step two

In a chilled mixing glass, add the rye whiskey, aquavit, and bitters. Add ice and stir.

Step three

Using a julep strainer, strain the cocktail into the chilled, Kummel-rinsed rocks glass.

Step four

Using an aromatizer, mist absinthe over the finished cocktail. Garnish with fennel fronds.

Contributed by Supercall