Napa Creole, by H. Joseph Ehrmann

Napa Creole by H. Joseph Ehrmann

2 oz Doubled and Twisted IPA Light Whiskey
1 barspoon sugar, one sugar cube or .5 oz 1:1 simple syrup
2 dashes Peychaud’s Bitters
Herbsaint in a spray bottle/atomizer
Wide Lemon twist

Ice a Double Old Fashioned glass and set aside. In the bottom of a mixing glass glass, add the sugar you are using and the Peychauds (if using hard sugar, add a splash of water and muddle until diluted), add the whiskey and fill half way with ice. Agitate and stir with a bar spoon until cold, 10 seconds or so. Empty the chilled glass and spray the inside with Herbsaint to coat. Julep strain the drink into that glass and garnish with a twist, dropping and leaving the twist.

Mixologist’s note:

This twist on the Sazerac with an un-aged, IPA-based whiskey shows the diversity of the Sazerac formula and how it can play with the nuances of different whiskies. The absence of wood is pronounced and delicious. Marko Karakasevic debuted D&T, his first independently produced spirit, at Elixir and we were the first account in the country to carry it.