For Mardi Gras, I wanted to make a Sazerac variation with 18.21 Spicy Creole Bitters. These bitters are straight up Cajun spices in a bottle.
The Campari and Angostura help balance the spice and I forewent the 2 glass method, therefore the 1/4 oz of Water is essential.
2 oz Rye
1/2 oz Campari
1/4 oz St George Absinthe Verte
2 dashes 18.21 Spicy Creole Bitters
2 dashes Angostura Bitters
Barspoon of Demerara Sugar
1/4 oz Water
Combine ingredients and stir until ingredients have mixed properly and sugar has dissolved. Add ice and stir again until drink has been chilled. Strain into rocks glass. Express Orange Peel and garnish (or not, it's a Sazerac and using the peel as a garnish is not required).