Come late February, it’s time to ween yourself off whiskey drinks that function as internal space heaters and transition into the crisp, clear and refreshing faction. Made with rye, caraway-heavy aquavit, cumin-tinged Kummel liqueur and celery bitters for a savory edge, this Sazerac will ease you into a spring thaw. Visions of dewy grass and blossoms will burst in your brain with every sip, as you nosedive into a giant bouquet of aromatic fennel fronds. Just remember, winter’s not over until you can retire your coat, and it’s not summer until you’ve had your first Daiquiri.
1 oz Rye Whiskey
1 oz Aquavit
3 dashes Celery Bitters
0.25 oz Kummel Liqueur, to rinse
Fresh Fennel Fronds, for garnish
- Rinse a rocks glass with the Kummel and put the glass in the freezer.
- In a chilled mixing glass, add the rye whiskey, aquavit, and bitters. Add ice and stir.
- Using a julep strainer, strain the cocktail into the chilled, Kummel-rinsed rocks glass.
- Using an aromatizer, mist absinthe over the finished cocktail. Garnish with fennel fronds.