Proof that ‘new” doesn’t always equal better. Commonly seen as a whiskey drink the original Sazerac was made using brandy.

Ingredients
60ml St Agnes Bartenders Cut
4 Dashes Peychaud Bitters
1 dash Angostura Bitters
10ml Simple Syrup
A splash of Absinthe

Method
Chill tumbler with crushed ice. In a second glass combine sugar syrup, bitters and St Agnes Bartenders Cut. Empty first glass and rinse the glass with absinthe; pouring off any excess. Strain the chilled mix into the first glass. Garnish with a citrus twist.