Recipe courtesy of Masaharu Morimoto

Hibiscus Sazerac

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"I created this cocktail for an Iron Chef battle in Hawaii."
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  • Level: Easy
  • Yield: 1 drink
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Directions

  1. Combine 2 ounces rye whiskey and a dash each of hibiscus syrup and hibiscus bitters in a cocktail shaker with ice; stir well. Add a dash of absinthe to a chilled rocks glass and swirl to coat. Strain the drink into the glass (add fresh ice, if desired). Garnish with a lemon twist.
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