Over at FineCooking.com, I posted the recipe for the Sazeru, a version of the Sazerac made with Pisco (from Peru, get it?).
I actually made the drink as part of the final exam for the five-day B.A.R. course I took a couple of years ago. We had to create a cocktail with just four ingredients, including garnish.
As the only color in the drink comes from Peychaud's Bitters, it has a lovely pink hue. I decided to serve it up rather than on the rocks to show it off.
It's important to use an earthy, rather than floral, pisco in the drink. I think you'll like it.
By Camper English
2 fl. oz. Peruvian Pisco (Quebranta or Acholado)
.5 fl. oz. Simple Syrup
1 Barspoon Absinthe (Use a clear brand like Kubler)
2 Dashes Peychaud's Bitters
Stir all ingredients with ice until very cold and strain into a cocktail glass.