Acrazes

2 oz Añejo rum
3⁄4 oz Sweet vermouth, Carpano
3⁄4 oz Apple cider
3 ds Peychaud's Bitters
3 lf Sage
1⁄4 t Demerara sugar
1 twst Orange peel
1 rinse Absinthe
Instructions

Rinse a rocks glass with the absinthe but don't toss it out. Put it all in the freezer for a bit.

Sage leaves, sugar, and Peychaud's in your shaker. Give it a real solid muddle. Then add the rest and stir for good while.

Take the rocks glass out, swirl the absinthe around. Double strain. Express the orange peel over the top and drop it in.

Cocktail summary
Posted by laerm on
Created by
Micah Stupak, Brooklyn, NY
Year
2017
Is the
author's original creation
Curator
Not yet rated
Average
3 stars
(2 ratings)
YieldsDrink
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