Enjoy a New Orleans Favorite with a Northerner's Flair
The Sazerac cocktail, a New Orleans native, takes on a Keystone State flair in this blueberry and maple rendition of the famous classic.
Rinse the inside of a glass with absinthe by putting a small amount in and rolling the glass around in your hands. Pour the rest back in the bottle or discard.
In a mixing tin, muddle the blueberries until all the juice has been released.
Fill the tin halfway with ice.
Add the whiskey, maple syrup and 5 dashes of Peychaud's.
Using a bar spoon, stir the ingredients until well mixed.
Strain into a glass using both a Hawthorne and a small mesh strainer in order to catch all of the blueberry pulp.
Squeeze a lemon zest over the glass to release the oils and garnish with a lemon twist.