The Sassafras
Some people make their girlfriends a mixed tape, but
nerds like me make a cocktail. To live up to the pet name
I gave her, I wanted something sassy and sweet with a
little bit of mystery to it. Building a drink around specially
ordered Sassafras bitters wasn’t easy, but through
dizzying trial and error, I landed on Hoodoo chicory
liqueur and honey syrup to balance the rye for a perfect
fall weather drink to snuggle up with.
Ingredients
• 2 oz. Bulleit rye
• 1 oz. Hoodo chicory liqueur
• 3/4 oz. honey syrup
• 3/4 oz. lemon juice
• 2 dashes sassafras bitters
• Brandied cherries
Instructions
Mix in a cocktail shaker with ice. Strain into a martini
glass. Garnish with brandied cherries and an orange twist
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