Recipe Notes: A riff on the classic Sazerac, this is fruit forward, robust and vibrant


  • 2 ½ parts Haikara Momo
  • ½ part Rye
  • ¼ part Absinthe
  • 2 dash Peychauds Bitters

Garnish: Large thick lemon zest

Glassware: Rocks Glass

Recipe: Place absinthe and 2 large rocks into glass. Swirl to coat and allow to chill. In cocktail shaker place Haikara Momo, Rye and Peychauds Bitters, add ice then stir 50 times. Swirl absinthe and ice once more then toss out ice. Strain cocktail into prepared glass and express zest over the drink, serve