Ever Tried a Chocolate Sazerac? You're Missing Out!

Interested in ad free and early access content? Check out my Patreon: https://bartend.link/STB-patreon 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 (https://bartend.link/choc-bitters) Absinthe rinsed glass Expressed lemon