Creole-Rum Sazerac Cocktail Recipe | PUNCH
A cocktail recipe with a split base of Guyanese and Jamaican rums, complemented by Peychaud’s bitters and Crystal Hot Sauce.
Keywords
- creole rum
- Sazerac
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punchdrink.com.
Ingredients
- 3/4 ounce Guyanese rum, preferably El Dorado 3-Year
- 3/4 ounce Jamaican rum, preferably Plantation Xaymaca Special Dry
- 1/2 ounce lemon juice
- 1/2 ounce simple syrup
- 1/2 teaspoon Crystal Hot Sauce
- 1/4 teaspoon Peychaud's Bitters
- 1/8 teaspoon absinthe
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