Espresso Bean Sazerac
Servings: 1
INGREDIENTS
For the Sazerac:
- 1 oz coffee bean rye (recipe below)
- 1 oz cognac
- 1 demerara sugar cube (or sub 1/4 oz simple syrup)
- 1 tablespoon absinthe
- 4 dashes Peychauds bitters
- 1 dash Angostura bitters
- Lemon twist
- 1 cup rye whiskey
- 1 heaping tbsp espresso beans
INSTRUCTIONS
For the Sazerac:
(1) Pour the absinthe into a chilled rocks glass. Swirl it around to coat the inside of the glass, then discard the excess. Set the glass aside.
(2) In the bottom of a chilled mixing glass, muddle the sugar cube with the bitters and a small splash of water (or soda water) until completely dissolved.
(3) Add ice, then the cognac and espresso bean infused rye, and stir until well chilled.
(4) Strain into the absinthe-rinsed rocks glass, then express a lemon peel over the drink and discard.
For the Espresso Infused Rye:
(1) Combine the espresso beans and rye in a sealed container. Let sit in a cool dark place for 5 hours. Strain and store in the fridge.
(1) Combine the espresso beans and rye in a sealed container. Let sit in a cool dark place for 5 hours. Strain and store in the fridge.