Cut and Paste
"Although it’s aged for eight years, the apple brandy in this Sazerac variation doesn’t taste much like an aged spirit, so I split the base with pot-distilled Irish whiskey, which brings vanilla and spice flavors. And because Irish whiskey has a nice affinity for honey, I use a honey syrup for the sweetener, which keeps the drink light and crisp, whereas heavier syrups (such as demerara) would be too cloying." —AD
Cut and Paste
Absinthe
1½ ounces Clear Creek 8-year apple brandy
¾ ounce Redbreast 12-year Irish whiskey
¼ ounce Honey Syrup (see Note)
3 dashes Peychaud’s bitters
1 dash Angostura bitters
Rinse a chilled single old-fashioned glass with absinthe and dump. Stir the remaining ingredients over ice, then strain into the glass. No garnish.
Note: To make Honey Syrup, combine 2 parts wildflower honey with 1 part hot water in a bowl and whisk until thoroughly blended. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
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