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Spicy Sazerac

Sugar cube

4 drops The Bitter End Mole Bitters

2 oz rye or bourbon

1/2 oz absinthe, Pernod, or Herbsaint

Lemon peel for garnish


Pack a rocks glass with ice. In a second rocks glass, soak sugar cube with bitters. Crush sugar cube and add whiskey. Discard the ice from the first glass; rinse the glass with absinthe, discarding extra. Pour whiskey mixture into glass and garnish with lemon peel.



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