Level of Complexity: Cocktail Connoisseur

Sazerac, but make it DEVINE. The chilli espresso bitters from Kinsip hold such a nice flavour that complements this Sazerac riff perfectly (although we find them to be quite mild, hence why the recipe calls for a healthy amount).


  • 2 oz Ancient Grains 

  • 0.15 oz Tofino Psychedelic Jellyfish Absinthe
  • 0.25oz Turbinado Sugar Syrup* 
  • 0.15oz Kinsip chilli espresso bitters 
  • 1 dash angostura bitters 
  • Lemon peel


    Chill a small rocks glass (or your desired sazerac glass) in the freezer 10 minutes before making the cocktail. Add all the ingredients apart from the absinthe, to a mixing glass, add ice 3/4 to the top and stir quickly with a bar spoon for 15 second to dilute (longer if you have larger cubes). Pour the absinthe in to the chilled glass and roll it around the glass so I coats the inside. Then discard (down the hatchet ). Strain the cocktail in to the glass and express the lemon peel over the glass to release the oils. Discard the lemon.

    *Turbinado sugar syrup

    • 250g turbinado sugar (I use turbinado sugar for its molasses caramel flavour which is great for boozy whisky drinks) 
    • 125g water


    Add ingredients to a pot. Bring to a boil and simmer for 3 minutes. Leave to cool then cover and keep in the fridge.