Emerald Sazerac
Curiada Ingredients
Other Ingredients
- 0.17 fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
Directions
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Pour absinthe into ice-filled old-fashioned glass
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Top with chilled water and set aside
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Shake remaining ingredients with ice in separate shaker
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Discard contents of absinthe glass including ice and water
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Strain shaken mixture into empty absinthe-coated glass
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Express orange zest twist over drink and discard
Cocktail Description
The Emerald Sazerac takes New Orleans' most iconic cocktail and gives it a verdant makeover, swapping rye whiskey for crisp London dry gin while keeping that haunting absinthe rinse.
This drink tastes bright and botanical, with juniper and herbal notes from the gin playing against the anise-kissed glass and the subtle citrus from triple sec. Peychaud's bitters add their signature floral spice, while cane syrup smooths everything into a sophisticated sipper that's drier and more refreshing than its whiskey-based cousin. It's a bit of a project to make—rinsing the glass with absinthe and chilled water, then discarding it before straining in the gin mixture—so save this one for when you've got time to appreciate the ritual. The Emerald Sazerac shines as a pre-dinner drink on warm evenings when you want something with elegance and punch, or when you're hosting cocktail enthusiasts who appreciate a classic with a twist. Pair it with oysters, smoked salmon, or rich pâté, where the gin's botanicals and the absinthe's herbal qualities cut through fatty, briny flavors beautifully.
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