By Alex Snow, Clarke & Co

Santa's Buttered Sazerac⁠

The Glenlivet 14 Year Cognac cask immediately screamed 'sazerac' to me. I played around with a few different syrups, but was hesitant to use any overpowering flavours and lose the whisky spirit among them. I tend to over-complicate my recipes, so I wanted to keep it simple. One of my new-found loves is Lustau Nono Oloroso sherry and I knew I had to use that in some way. I wanted the drink to be somewhat festive, but I didn't want to go the standard route of peppermint or chocolate, so instead I butter-washed the Lustau to make the nuttiness a bit creamier and combined it with Hennessey for the cognac part of the drink. Mixed with a rich demerara syrup and cherry bitters instead of peychauds, I'd be stoked if I got this buttery sazerac from Santa's sack on Christmas!⁠

1.5 oz Glenlivet 14 Year Cognac Cask⁠
.25 oz Hennessey⁠
.25 oz Butter-Washed Lustau⁠
.25 Rich Demerara Syrup⁠
Suius Cherry Bitters⁠

Method:
Stirred, strained into Absinthe rinsed Brandy glass⁠

Garnish:
Garnish with lemon express and Absinthe spritz⁠