William Elliott’s Sazerac

William Elliott, Maison Premiere | Brooklyn, NY

In a recent blind Sazerac tasting, the panel of tasters sensed this specimen was a bit of an outlier, but kept coming back to it, finding its medley of flavors deep and intriguing.

Known as St. Tammany on the Maison Premiere menu, the drink’s distinctive flavor came from three non-traditional twists: the use of Bitter Truth Creole Bitters in addition to the usual Peychaud’s; the strongly flavored absinthe Jade 1901, the work of absinthe expert Ted Breaux; and green-anise-infused demerara syrup.


Serving: 1

  • 2 ounces rye, preferably Russell's Reserve Single Barrel
  • 5 dashes Peychaud's Bitters
  • 5 dashes Bitter Truth Creole Bitters
  • 1 teaspoon green anise demerara syrup (see Editor's Note)
  • absinthe, preferably Jade 1901 (rinse)

Garnish: expressed lemon peel

  1. In an ice-filled rocks glass, add a small measure of absinthe and set aside.
  2. Combine all remaining ingredients in a mixing glass over ice and stir until chilled.
  3. Strain the absinthe from the rocks glass into a sidecar to serve alongside the finished drink, and dump the ice.
  4. Strain the contents of the mixing glass into the prepared rocks glass.
  5. Garnish with an expressed lemon peel.
Editor's Note

Green Anise Demerara Syrup:
30 grams green anise
2 cups boiling water
4 cups demerara sugar

Lightly toast the anise. Steep the toasted anise in the water for five minutes. Add the demerara and whisk until fully dissolved. Strain out the anise before bottling.