The New Orleans classic Sazerac gets a clever upgrade with banana liqueur.
Pour a little absinthe into a chilled rocks glass.
Swirl to coat the inside, discard any excess and set the glass aside.
Add the remaining ingredients to a mixing glass and fill with ice.
Stir, and strain into the prepared glass.
Twist a swatch of lemon peel over the drink and discard.
No comments yet.