This story is published in partnership with P(our), a symposium devoted to exploring new ideas and exchanging inspiration about the drinks industry, and beyond. The annual event promotes discussions and presentations that address issues critical to the trade; this year’s theme is “perfection.” The event is taking place in Paris on June 3rd—for more information, and for tickets, click here.
Often, Ryan Chetiyawardana will fixate on a unique ingredient that will then becomes the centerpiece of the drink. For his take on the classic Sazerac, that ingredient is ambergris: the organic byproduct of a sperm whale’s digestive system. He combines a small dose of ambergris with rye, simple syrup and Peychaud’s bitters, served chilled in a rocks glass and garnished with rice paper coated in absinthe.