This recipe was featured as part of our story on Absinthe.

30ml Rye whiskey
30ml Cognac
1tsp Absinthe
1tsp Rich simple syrup (or substitute gomme syrup)
2 dashes Peychaud’s Bitters
1 dashes Angostura Bitters

Prepare a small highball glass by rinsing with absinthe and tipping any excess. Combine the remaining ingredients in a mixing glass, stir over ice, and strain into the prepared glass. Garnish with the oils squeezed from a lemon twist. Dropping the twist in the drink is optional.

Traditionally made with rye whiskey, the drink was first invented with cognac. Using both spirits makes an interesting compromise. Although simplicity is nice, the Sazerac is one cocktail really improved by gomme syrup (rich simple syrup with the addition of gum Arabic). Gomme lends a silky texture that smoothes any harsh edges off the absinthe – perfect for those wary of anise.