Stagger Back
Saved by 19 People
About this Cocktail

My locavore interpretation of a classic Sazerac. The barrel notes of aged rum with heat from the habanero shrub help emulate the spiciness of rye. Entered into the Garden to Glass local ingredient cocktail contest.

  • 2 oz. Old New Orleans 10 Year Rum
  • 1 bar spoon Steen's Cane Syrup
  • 2 dashes Peychaud's Bitters
  • 8 drops Bittermens Hellfire Shrub
  • ¼ oz. Toulouse Red Absinthe (for rinse)

Add ice to an old fashioned glass and set it aside. In a second glass, add the rum, cane syrup, bitters, and shrub, stirring until the Steen’s is fully dissolved. Add ice and continue to stir until thoroughly chilled. Discard the ice in the first glass & add the Toulouse Red, fully coating the sides of the glass. Strain the second glass into the first and garnish with a lemon peel if they happen to be in season.


WARNING: One too many and you’ll find yourself staggering back home.

  • Brandon Herring
    Very cool photo.
  • Zack Miller
    Thanks, Brandon. It took a few tries to get it right.
  • Kevin O'Mara
    Agreed. It takes a lot to impress me with cocktail photography. Good job.
  • Janice LeBlanc
    Linking to this from the Steen’s website! Thanks for using our syrup!

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