The cocktail menu at The Fat Radish runs vegetal, mixing house-made juices and tinctures with small-batch spirits like New York’s own Kings County distillery, producers of bourbon, moonshine and other American whiskeys. The White Summer Sazerac features a blend of its corn and rye whiskey with a touch of Bolivian Singani 63 brandy, Italian Italicus aperitivo, celery and fennel bitters, and celery salt, finished with a few spritzes of absinthe.
This recipe originally appeared as part of “10 Bourbon (and Other American Whiskey) Cocktails to Drink in Bars Now.”
- 1 ounce Kings County moonshine (white corn whiskey)
- 1/2 ounce Kings County Empire rye whiskey
- 1/2 ounce Singani 63 brandy
- 1/4 ounce Italicus aperitivo
- 1/4 ounce simple syrup
- 6 dashes fennel bitters
- 3 dashes celery bitters
- 1 pinch celery salt
- 6 spritzes absinthe
- Garnish: edible flower
Add all the ingredients into a mixing glass with ice and stir.
Strain into a chilled rocks glass.
Garnish with an edible flower.