This week’s Vermont cocktail comes from Alicia Standridge, and is a nod to the classic Sazerac Cocktail from the 1800s. Although its origins are disputed, the traditional Sazerac is a concoction of alcohol, sugar, water, and bitters. Patrons in the 19th century would ask for it with a dash of Absinthe, and it was this variation that caused patrons uninterested in new, complex flavors to ask for drinks made the “Old Fasioned” way.

The Vermont Sazerac uses WhistlePig 10 Year and Cinnamon to bring a spicy take on this classic. It’s complex, but if you can pull it off your friends will certainly be impressed.

Vermont Sazerac

• 2 oz WhistlePig 10 Year Straight Rye Whiskey
• 3 dashes Peychauds Bitters
• 1 dash Angostura Bitters
• 1/4 oz Cinnamon Simple Syrup *
• Appalachian Gap Distillers Kaffevän coffee liquor
• Absente 55

Fill a rocks glass with ice and water to chill. In a cocktail shaker mix WhistlePig, Peychauds, Angostura, and Cinnamon with ice and stir. Empty ice water from the chilled rocks glass, add a splash of Appalachian Gap Distiller’s Kaffevän coffee liquor and Absente 55. Swirl in glass and discard before straining cocktail into glass. Next, twist a lemon peel over the glass so that the oils release, and discard the peel. Serve and enjoy.

* Cinnamon Simple Syrup

• 1 cup Water
• 1 cup Sugar
• 2 Cinnamon Sticks

Simmer all three ingredients on the stove until it is a syrup. Let cool and store in the refrigerator up to ten days.