3/4 oz Peychaud's Bitters
3/4 oz Herbsaint or Absinthe (Herbsaint)
3/4 oz Simple Syrup
Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.
The theme for last week's Mixoloseum Thursday Drink Night was, "creating original drinks named after or based on your favorite or other notable bartender." For some reason, John Gertsen's Mission of Burma popped into my head. While it probably was not a big surprise that I picked Gertsen as the notable bartender for this theme, the fact that I chose this drink over his others might be. I think it was the Mission of Burma's absurdity as an inverse Pegu Club in combination with how well it worked. He succeeded in balancing the whopping amount of Grand Marnier without having the end result being cloyingly sweet in balance. In coming up with an idea, I also thought of a recipe in the Rogue Cocktail Book, the Gunshop Fizz, which uses a whole 2 ounces of Peychaud's Bitters; thus, Peychaud's Bitters could be used as potable bitters like Angostura Bitters in the Trinidad Sour. While we have not made the Gunshop Fizz, my faith in that cocktail book's recipes has grown with each recipe I have made in it to the point that I rarely doubt it. And with those two ideas, the concept of an inverse or better stated equal parts Sazerac was born. It also helped that Gertsen, while at No. 9, made me a variety of Sazeracs from traditional rye to old fashioned Cognac to new school ones like gin.