title: Chocolate Sazerac
garnish: Lemon zest twist (discarded) & apple wedge
recipe: Fill glass with ice, POUR in absinthe, top up with water and leave the mixture to stand in the glass. Separately STIR bourbon, cacao, sugar and bitters with ice. Finally discard contents of glass (absinthe, water and ice) and strain contents of shaker into empty absinthe-coated glass.
ingredients: [['1.5 cl', 'La Fée Parisienne absinthe'], ['6 cl', 'Bourbon whiskey'], ['1.5 cl', 'Dutch Cacao white crème de cacao'], ['0.75 cl', 'Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)'], ['2 dash', "Peychaud's or other Creole-style bitters"]]