The Mexican Sazerac
Presented by Nick Backlund, Bryan Tetorakis
Put a southern spin on the classic absinthe-infused digestif with Patrón Silver, mezcal and chocolate.
Recipe Ingredients
| 1.5 oz | Patrón Silver |
| .5 oz | Ilegal Mezcal Joven |
| .25 oz | Agave syrup |
| 2 dashes | Peychaud's bitters |
| 2 dashes | Chocolate bitters |
| 2 tsp | Absinthe |
| + | Grapefruit twist for garnish |
| 45 ml | Patrón Silver |
| 15 ml | Ilegal Mezcal Joven |
| 7.5 ml | Agave syrup |
| 2 dashes | Peychaud's bitters |
| 2 dashes | Chocolate bitters |
| 2 tsp | Absinthe |
| + | Grapefruit twist for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- Rinse a chilled glass with absinthe and set aside.
- Place remaining ingredients in stirring vessel with ice cubes.
- Stir until chilled and combined.
- Strain into the absinthe-rinsed glass.
- Garnish with a grapefruit twist.
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