French Sazerac

• Ice
• 1/3 ounce Simple Syrup
• Dash of Peychaud's bitters
• 6 sweet apple slices, plus 1 very thin apple slice for garnish
• 1/4 ounce absinthe
• 1 2/3 ounces Calvados

1. On a plate, sprinkle the 6 apple slices with the absinthe.
2. Refrigerate for 2 hours.
3. In a pint glass, lightly muddle the infused apple slices.
4. Add ice and the Calvados, Simple Syrup and bitters and stir well.
5. Double strain into a chilled rocks glass and garnish with the remaining apple slice, pressing it against the inside of the glass.

simple syrup, bitters, sweet apple, absinthe, calvados

Taken from www.foodandwine.com/recipes/french-sazerac (may not work)