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Sweet Potato and Hazelnut Sazerac cocktail
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Sweet Potato & Hazelnut Sazerac

Course Drinks
Keyword hazelnut bitters, Peychaud’s bitters, rye, sweet potato

Ingredients

  • 2 oz. Knob Creek rye whiskey
  • ½ oz. Sweet potato reduction
  • 2 Dashes Hazelnut bitters
  • 4 Dashes Peychaud's bitters
  • Absinthe

Instructions

  • Rinse a rocks glass with absinthe.
  • Add a large rock of ice.
  • Add other ingredients and stir.
  • Garnish with a macaron.

Notes

The mixologists at Sartiano’s in New York created this recipe.