My friends at Appleton rum sent along this twist on the Sazerac, perfect for the holidays. I added a splash of Navan to imitate the infused rum and used regular sugar in lieu of demerara, but the results were still quite good, if very “rummy.” I’d also suggest a cocktail glass instead of the suggested rocks glass.
2 oz. Appleton Estate Reserve (infused with vanilla bean)
Rinse of Canton ginger liqueur & absinthe
1/2 oz. demerara syrup (I assume granulated sugar is intended, see below)
4 dashes Peychauds bitters
Glass: 10 oz. rocks
Garnish: vanilla bean piece on rim of glass
Take a 10 oz. rocks glass and fill it with ice. In your pint glass add the demerara sugar, bitters, citrus peels and muddle to a paste. Add the Appleton and then ice and stir till freezing. Remove the ice from the glass that has been chilling and rinse with Canton ginger liqueur and Absinthe. Strain the contents from the stirred pint glass into the seasoned glass and garnish.