Uploaded October 2025 | Updated September 2026, 2 weeks ago

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Thanks to Janet for this brilliant suggestion! I adapted the recipe to create a drier profile that lets the anise notes shine upfront while keeping the chocolate playing a subtle supporting role in the background. The result is a beautifully balanced riff on the classic Sazerac that adds just enough chocolate intrigue without overwhelming the drink's signature herbal character.

CHOCOLATE SAZERAC
2 oz (60 ml) rye whiskey
1 tsp (5 ml) white creme de cacao
1 tsp (5 ml) simple syrup, 1:1
3 dashes Peychaud's bitters
1 dash Angostura bitters
1 dash chocolate bitters (bartend.link/choc-bitters)
Absinthe rinsed glass
Expressed lemon