White Summer Sazerac

By
Virginia Miller
Virginia Miller
Virginia Miller
Virginia Miller is a writer based in San Francisco who travels the world in pursuit of good food and drinks.
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Published 09/12/18
Steven Freihon

The cocktail menu at The Fat Radish runs vegetal, mixing house-made juices and tinctures with small-batch spirits like New York’s own Kings County distillery, producers of bourbon, moonshine and other American whiskeys. The White Summer Sazerac features a blend of its corn and rye whiskey with a touch of Bolivian Singani 63 brandy, Italian Italicus aperitivo, celery and fennel bitters, and celery salt, finished with a few spritzes of absinthe.

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Ingredients

  • 1 ounce Kings County moonshine (white corn whiskey)

  • 1/2 ounce rye whiskey

  • 1/2 ounce Singani 63 brandy

  • 1/4 ounce Italicus aperitivo

  • 1/4 ounce simple syrup

  • 6 dashes fennel bitters

  • 3 dashes celery bitters

  • 1 pinch celery salt

  • 6 spritzes absinthe

  • 5 leaves edible flower

Steps

  1. Add all the ingredients into a mixing glass with ice and stir until well-chilled.

  2. Strain into a chilled rocks glass.

  3. Garnish with an edible flower.