Amy's Satzerac

Locally Preserved Satsuma Whiskey Syrup

Recipe by Chef Amy Sins

Makes 14 cocktails 

8 oz. jar Locally Preserved Satsuma Whiskey Syrup
1 bottle Sazerac Rye Whiskey
2 teaspoons Peychaud's Bitters
4 cups water
Absinthe, to swirl in glasses

Combine all of the ingredients in a punch bowl or large pitcher. Pour 1 tablespoon absinthe into a rocks glass and swirl to "rinse" the glass, then pour remaining absinthe in another glass to rinse. Repeat, using more absinthe as needed. Add ice to each glass. Ladle punch into prepared glasses and serve.

 

Posted on February 25, 2015 and filed under Products, Cocktails.