Blueberry Maple Sazerac
Cuisine: American
Author: Daniel Hanawalt
Prep time: 5 mins
Total time: 5 mins
The Sazerac cocktail, a New Orleans native, takes on a Keystone State flair in this late summer rendition of the famous classic.
  • ¼ C blueberries
  • 2 oz Dad's Hat Rye whiskey
  • Rinse of Vieux CarrĂ© absinthe
  • ½ tsp maple syrup aged in rye whiskey barrels
  • 5 dashes Peychaud's bitters
  • Twist of lemon
  1. Rinse the inside of a glass with absinthe by putting a small amount in and rolling the glass around in your hands. Pour the rest back in the bottle or discard.
  2. In a mixing tin, muddle the blueberries until all the juice has been released.
  3. Fill the tin halfway with ice
  4. Add the whiskey
  5. Add the maple syrup
  6. Add the 5 dashes of Peychaud's
  7. Using a bar spoon, stir the ingredients until well mixed
  8. Strain into a glass using both a Hawthorne and a small mesh strainer in order to catch all of the blueberry pulp.
  9. Squeeze a lemon zest over the glass to release the oils
  10. Garnish with a lemon twist
Recipe by Simple Seasonal at