apricot sazerac

1 oz Rye Whiskey (Rittenhouse)
1 oz Cognac (Courvoisier VS)
1/4 oz Apricot Liqueur (Rothman & Winter)
[1/4 oz Demerara Syrup – my addition]
3 dash Peychaud's Bitters
3 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into an absinthe-rinsed (Pernod Absinthe) old fashioned glass, and garnish with a lemon twist.After posting the Guapo Buffone from 1 Tippling Place in Philadelphia on Instagram, a friend messaged me asking if I had the recipe for their Apricot Sazerac. After sharing it with him from the online recipe flashcards, I decided to make this one. I was able to find other Apricot Sazeracs out there at bars and being sold as a bottled cocktail, so I cannot be sure if they were the ones who created the concept. In the glass, the Apricot Sazerac opened up with lemon, anise, and apricot aromas. Next, the apricot notes continued on into the sip where they lingered in the swallow to join rye, brandy, anise, and orange flavors.