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Caribbean Sazerac cocktail
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Caribbean Sazerac

Course Drinks
Keyword coconut rum, Demerara syrup, Peychaud’s bitters, pineapple rum, rum

Ingredients

  • 1 oz. El Dorado 12 Year Demerara rum
  • 1 oz. Planteray Stiggins’ Fancy Pineapple rum
  • ½ oz. Planteray Cut & Dry Coconut rum
  • ¼ oz. Demerara syrup
  • 5 dashes Peychaud’s bitters
  • Herbsaint

Instructions

  • Chill the glass, then spray with herbsaint to coat the inside.
  • Add syrup, bitters and spirits to a mixing glass; add ice and stir.
  • Strain the drink from the mixing glass to the chilled glass.
  • Garnish with an orange twist.

Notes

Rachel Shandersky and Victoria Stewart of the Sazerac Bar in New Orleans created this recipe.