I removed the absinthe and sugar cube altogether and replaced them with an anise, cardamom, fennel infused simple syrup. I also replaced the Peychaud's Bitters with Scrappy's Lavender Bitters. Absinthe and Peychaud's are really the defining elements of a Sazerac so just slap me now because I'm not done yet. I also added a wee bit of good blackberry brandy. These all work nicely with the spicy Templeton Rye for a version of Sazerac where, like in films, you have to practice a little suspension of disbelief.
I'll catch flack for this, but let's be fair, I'm not calling this a Sazerac either ....
2 Oz. Templeton Rye Whiskey
1/2 Oz. Blackberry Brandy
1 Tsp. Anise Cardamom Simple Syrup*
Dash of Scrappy's Lavender Bitters
GARNISH: Star Anise, Orange Twist
TOOLS: Mixing Glass, Bar Spoon
Chill your glass in the freezer.
Fill a mixing glass with ice.
Pour in the whiskey, the blackberry brandy, the anise cardamom simple syrup and the lavender bitters then stir until chilled.
Add a large ice cube to your glass then strain the cocktail over the ice, garnish and serve.
* My favorite Mardi Gras drink was, is and always will be the Ramos Fizz.
Enjoy the Awards, don't have too many of these unless you have a limo to and from your festivities.