Looking to create the Minetta Tavern experience at home? Here is their recipe for a Maple Leaf Sazerac as published on FoodRepublic.com. Or stop by for one after the Central Village/ Soho Tour.
Servings:1 cocktail
Ingredients
1 3/4 oz. Rittenhouse rye whiskey
1/2 oz. Demerara
1/4 oz. Sortilège maple liqueur
3 dashes Peychaud’s Bitters
2 dashes Angostura bitters
1 oz. Absinthe, used as rinse
Directions:
Ingredients
1 3/4 oz. Rittenhouse rye whiskey
1/2 oz. Demerara
1/4 oz. Sortilège maple liqueur
3 dashes Peychaud’s Bitters
2 dashes Angostura bitters
1 oz. Absinthe, used as rinse
Directions:
- Chill a rocks glass by adding ice and water. Set aside.
- Take a chilled mixing glass and dash in bitters, then add rye whiskey, demerara, and maple liqueur.
- Stir ingredients with ice for 10 to 15 seconds until desired dilution is reached. Discard ice from chilled rocks glass and coat inside lightly with absinthe.
- Strain mixing glass contents into chilled rocks glass and express oils from a lemon peel over top, then discard.
