This cocktail is a variation or riff on the Sazerac, one of the oldest known American cocktails, originating from New Orleans in the early 1800s. Like the Sazerac, your recipe uses an absinthe rinse, a sugar component, and bitters, but instead of rye or Cognac, it uses bourbon and crème de cacao, adding a chocolatey twist that softens the drink’s sharp edges. You will also add a nutty flavour by infusing the drink pecan wood.
Smoked Chocolate Sazerac Ingredients
- 15ml La Fee Parisienne Absinthe
- 60ml Bourbon whiskey
- 15ml De Kuyper White Creme de Cacao
- 7.5ml Sugar syrup
- 2 dash Peychard's or other Creole-style bitters
- pinch of pecan wood chips (for your smoker)
- Lemon zest twist (garnish)
Cocktail Method
Fill a glass with ice and pour in the absinthe. Top with water and let it sit.
In a separate mixing glass, stir the bourbon, cacao, sugar, and bitters with ice. Then use your cocktail smoker to fill the mixing glass with pecan wood flavour (if you are using the infuser, make sure the hose end sits above the liquid).
Discard the absinthe mixture from the first glass, leaving it coated, then strain the stirred smoked cocktail into the empty absinthe-coated glass.
Then, enjoy!
Interesting Fact
Absinthe rinse: A hallmark of pre-Prohibition-era cocktails, it adds a strong aromatic layer without overpowering the drink. Letting the absinthe and water sit before discarding is reminiscent of the traditional absinthe preparation ritual—letting louche occur (absinthe turning cloudy when mixed with water), which is both theatrical and functional, mellowing the flavour.
