Nordic Gingersnazerac

Name: Nordic Gingersnazerac
Ingredients: 1 oz Linie Aquavit; 3/4 oz High West Double Rye; 3/4 oz Remy Martin VSOP Cognac; 1 bar spoon Benedictine; 1 bar spoon Liber And Co Fiery Ginger Syrup; 1 bar spoon Cinnamon Syrup; 3 dash(es) Peychaud's Bitters; 2 dash(es) Angostura Aromatic Bitters; 1 ea Absinthe Rinse

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By Mike Vander Horn

Submitted on: September 22, 2022

Spirit Forward

Advanced Palate

In no universe will I ever try to directly name a cocktail recipe in any way other than creatively. As much as I like a good slug fest, the parts of this drink that may seem familiar are not similar enough to attempt to go that route. However, if you’re looking at the spec and the name and think it’s a bit of a riff on a Vieux Carrè and Sazerac, well, that’s on you. I named it after my grandmother’s famous Ginger Snap cookies made with Absinthe and bitters! However, this is indeed another mashu...

Ingredients

1 oz
Linie Aquavit

3/4 oz
High West Double Rye

3/4 oz
Remy Martin VSOP Cognac

1 bar spoon
Benedictine

1 bar spoon
Liber And Co Fiery Ginger Syrup

1 bar spoon
Cinnamon Syrup

3 dash(es)
Peychaud's Bitters

2 dash(es)
Angostura Aromatic Bitters

1 ea
Absinthe Rinse

Instructions

Garnish

Lemon Twist

Build

Stir & Strain

Glass

Old Fashioned/Rocks

Estimated strength

About 30% ABV (estimate)

By Mike Vander Horn

Mixologist

I hope to see my creations out in the wild!

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Rinse a glass with absinthe and set aside. Add remaining ingredients to a mixing glass with ice and stir to combine. Strain into a rocks glass over a large clear cube. Express a lemon peel overtop and drop in.