Active Time

　　5 minutes

　　Total Time

　　5 minutes

　　The Sazeraquiri is a rule-breaking collision of two celebrated drinks: the Sazerac and the daiquiri. Created by Anthony Brocatto, a longtime bartender at Backbar in Boston, the recipe both borrows and departs from the traditional build of each cocktail. Normally, a Sazerac glass gets an absinthe rinse; here, it’s the rye whiskey that does the rinsing, and the absinthe goes into the drink. Typically, a cocktail calls for a couple of dashes of Peychaud’s bitters; here, it’s an entire ounce. Brocatto uses Wray & Nephew White Overproof Rum to give the drink its body and double up on the funky banana notes of the Wild Turkey rye.

　　To make the rich honey syrup, combine two parts honey and one part warm water and stir to incorporate. Brocatto favors using a decanter with a throttle top to dispense the absinthe in drops; we’ve adjusted to teaspoons for an easier measure at home. —Roger Kamholz

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What you’ll need

　　Chevron

　　Chevron

　　Cocktail Shaker

　　$20 At Amazon

　　Cocktail Strainer

　　$10 At Amazon

　　

Ingredients

Makes 1

　　¼ oz. rye whiskey (preferably Wild Turkey 101 Rye)

　　1 oz. Peychaud’s bitters

　　1 oz. Wray & Nephew White Overproof Rum

　　¾ oz. fresh lime juice

　　¾ oz. rich honey syrup (2:1)

　　¼ tsp. (scant) absinthe

　　Lime twist (for serving)

　　

Step 1

Rinse a single old-fashioned glass with ¼ oz. rye whiskey; discard excess. Set aside.

　　

Step 2

Combine 1 oz. Peychaud’s bitters, 1 oz. Wray & Nephew White Overproof Rum, ¾ oz. fresh lime juice, ¾ oz. rich honey syrup (2:1), and ¼ tsp. (scant) absinthe in a cocktail shaker. Fill shaker with ice and shake until well chilled, about 15 seconds. Strain into prepared glass. Express a lime twist over glass and discard.