Blueberry Maple Sazerac

• 1/4 C blueberries
• 2 oz Dad's Hat Rye whiskey
• Rinse of Vieux Carre absinthe
• 1/2 tsp maple syrup aged in rye whiskey barrels
• 5 dashes Peychaud's bitters
• Twist of lemon

1. Rinse the inside of a glass with absinthe by putting a small amount in and rolling the glass around in your hands. Pour the rest back in the bottle or discard.
2. In a mixing tin, muddle the blueberries until all the juice has been released.
3. Fill the tin halfway with ice
4. Add the whiskey
5. Add the maple syrup
6. Add the 5 dashes of Peychaud's
7. Using a bar spoon, stir the ingredients until well mixed
8. Strain into a glass using both a Hawthorne and a small mesh strainer in order to catch all of the blueberry pulp.
9. Squeeze a lemon zest over the glass to release the oils
10. Garnish with a lemon twist

blueberries, s hat, absinthe, syrup aged, bitters, lemon

Taken from food52.com/recipes/38087-blueberry-maple-sazerac (may not work)