Spring Sazerac
Ingredients
to coat the glass
or Armagnac
Preparation
In a rocks glass, pour just enough absinthe to coat the interior, turning to cover the surface. Pack the glass with ice. In a mixing glass, combine the cognac (or armagnac), orange curaçao, demerara-based simple syrup, orange bitters, and aromatic bitters (excluding the lemon peel), then stir with ice until chilled. Discard the ice from the rocks glass and also discard excess water and absinthe. Strain the contents of the mixing glass into the absinthe-coated glass. Twist a swath of lemon peel over the drink to season the rim of the glass, then discard.
A refined variation on the New Orleans classic, this version leans into the cognac's grape-based warmth while a whisper of orange curaçao brightens the edges. The absinthe-rinsed glass delivers its signature anise perfume, framing the rich, slightly sweet spirit beneath. Dual bitters add depth and spice, while the lemon peel lifts everything with a clean citrus snap.