Matthew Kelly / Supercall

Rum • Bitter
Tiki Sazerac

The new Red Absinthe from Brooklyn’s Doc Hersons spirits made this tiki-inspired Sazerac possible. Infused with grand wormwood and dried hibiscus flowers, the vivacious, high-proof absinthe pairs perfectly with the tropical flavors of spiced rum. Instead of using Peychaud’s bitters, we opted for Bittercube Trinity Bitters, a blend of three of the company’s signature bitters: their cherry bark bitters, orange bitters and Bolivar bitters. With an abundance of floral notes, and hints of caramelized banana and baking spices, this strong, stirred tropical sipper has enough of a boozy kick to knock out the toughest of New Orleans’ historic pirates.

The Essentials

Spiced Rum
Bittercube Trinity Bitters
Bar Spoon
The Details
Contributed by


2 oz Chairman’s Reserve Spiced Rum
0.5 oz Velvet Falernum
0.5 oz Doc’s Hibiscus Absinthe, divided
2 dashes Bittercube Trinity Bitters


  • In a cordial glass, add a quarter of an ounce of the hibiscus absinthe.
  • Rinse the glass with the absinthe and put the glass in a freezer.
  • In a chilled mixing glass, add the spiced rum, the remaining hibiscus absinthe and bitters.
  • Add ice and stir.
  • Using a julep strainer, strain the cocktail into the reserved, chilled, absinthe-rinsed cordial glass.
  • Serve neat.