Little Easy

Sazerac variation with averna and scotch
1 12 oz Blended Scotch, Famous Grouse
12 oz Averna
2 ds Peychaud's Bitters
2 ds Orange bitters, Regans' orange bitters
1 cube Sugar cube
1 rinse Pastis, Herbsaint
1 twst Orange peel (as garnish)
Muddle bitters & sugar, add liquids, stir, strain into rinsed glass, garnish.
The original recipe from Brian Quinn on Food Republic indicates absinthe but I think if you've got Herbsaint if you really want a true Sazerac variation. The original also calls for Bitter Truth orange bitters.
From other users
  • Made it with Ramazzotti, and Fee Bros. bitters. Not bad, a Sazerac taken in a very chocolatey direction. Light misting of Herbsaint sufficed. — ☆☆☆
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Zachary Pearson's picture

Curated this. Added creator

Curated this. Added creator and date, rewrote instructions to avoid copyright. Changed the type to "altered" - this is Herbsaint/Regans vs. Absinthe/BT Orange. Thanks,, Zachary