Big easy sazerac
A New Orleans split-base icon charged with anise, wild cherry, and Creole spice.
Featuring: Jazz Juice Creole Bitters
Glass: Rocks (Neat)
Temp: Stirred Ice-Cold
Profile: Rich, Herbal, Complex
INGREDIENTS
1.5 oz Straight Rye Whiskey
0.75 oz Cognac VSOP
0.25 oz Rich Demerara Syrup (2:1)
5 Dashes Jazz Juice Creole Bitters
1 Dash Absinthe (for the glass rinse)
Garnish: Expressed Lemon Peel Twist
INSTRUCTIONS
Rinse: Pour 1 dash of absinthe into a chilled rocks glass, swirl to coat the entire inside surface, and discard the excess.
Combine: In a mixing glass, combine the rye whiskey, Cognac, Demerara syrup, and 5 heavy dashes of Jazz Juice Bitters.
Chill: Fill the mixing glass with ice and stir smoothly for 30 seconds until ice-cold.
Strain: Strain the cocktail neat into your prepared absinthe-rinsed glass (no ice in serving glass).
Express: Twist a fresh lemon peel over the surface to release its bright citrus oils across the top, rub the rim, and garnish.