Carthusian Sazerac

An herbal variation on a Sazerac from the Spice Kitchen and Bar in Cleveland, Ohio.

2 1⁄2 oz. rye whiskey
1⁄4 oz. green Chartreuse
1⁄2 tsp. simple syrup
Absinthe rinse
2 dashes lemon bitters
Lemon twist, for garnish

Add rye, Chartreuse, and syrup over ice in a cocktail mixing glass and stir.  Add an absinthe rinse to your coupe glass.  Strain the rye mixture into glass; top with bitters and garnish with a lemon twist.

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