Creole Saz

from Death & Co

  • Vieux Pontarlier Absinthe
  • 1.5 ounces Barbancourt 3-Star Rum
  • .5 ounce Pierre Ferrand 1840 Cognac
  • 1 teaspoon Rich Cane Sugar Syrup
  • 3 dashes House Peychaud's Bitters
  • Lemon Peel

Rinse a rocks glass with absinthe and dump. Stir the remaining ingredients (except the lemon twist) over ice, then strain into the glass. Squeeze the lemon twist over the drink and discard. No garnish.

JOAQUÍN SIMÓ, 2011 This drink contains all things French: French absinthe, French cognac, French-colony rum, and bitters that originated in Haiti, a former French colony.—JS