1½ oz (45 ml) Buffalo Trace Kentucky bourbon
¾ oz (22 ml) Sazerac Syrup, recipe follows
¾ oz (22 ml) lemon juice
Okanagan Spirits Taboo Absinthe, in a spray bottle
dried lemon wheel, for garnish
- Shake first 3 ingredients with ice and strain over fresh ice in a highball glass. Garnish with dried lemon wheel facing up – spray wheel and top of drink lightly with absinthe.
- To make Sazerac Syrup: In a saucepan over low heat blend 1 bottle of Peychaud’s bitters with equal part sugar until sugar dissolves. Store in glass bottle, keep refrigerated.