Creole Saz (Death & Co. Recipe)

 

I described this cocktail as a "dank rum Sazerac." This caused some confusion about whether I was describing the rum or the Sazerac as "dank." To clarify, both dank and rum modified Sazerac. Hamilton Demerara River rum is not overly rich for a dark rum. Unlike the banana peel and funk of Jamaican rums, this one really only hits lightly on brown sugar and woody notes. 

The rest of this cocktail is perfectly Creole, and right in line with something you would find in a New Orleans bar. 

• absinthe (Absente used)
• 1 1/2 oz. Haitian rum (Hamilton Demerara River used)
• 1/2 oz. cognac (Meukow used)
• 1 tsp cane sugar syrup
• 3 dashes Peychauds bitters
• 1 lemon twist

Rinse a rocks glass with absinthe and dump. Stir the remaining ingredients (except lemon peel) in a mixing glass with ice, then strain into the glass. Squeeze lemon twist over the drink and discard.