This "Old Fashioned" cocktail, dry, drinkable at any time, is a nod to the sound of fermenting mahua flowers, connects it to the Charentaise sound, the region where MAH is made, while giving a nod to another cool “forbidden”, ' spirit - absinthe. It is inspired by the famous Sazerac, a cocktail which was created in New Orleans in the 19th century by the apothecary Antoine Amedee Peychaud, and made famous by the Sazerac Coffee, a popular bar in the city named after the Sazerac cognac house of Forge et Fils, which is now defunct. A cognac was originally used at the base of this cocktail only to be later replaced by a Rye Whisky.


- 6cl of MAH
- Id of Absinthe
- 2 dashes of Peychaud bitters
- A few drops of honey (or sugar syrup)
- I lemon zest


1. Pour the absinthe into the cocktail glass along with 4cubes of ice.
2. Swirl the glass to rinse well.
3. In a mixing glass filled with ice, pour 6cl of MAH, 2 dashes of Peychaud bitters and a few drops of honey.
4. Gently mix everything with a spoon (and not a shaker) to avoid incorporating air and to retain the oily texture.
5. Empty the cocktail glass of its ice cubes and absinthe
6. Pour the contents of the mixing glass into the now empty cocktail glass without the ice cubes
7. Decorate with lemon zest.
8. Taste it fresh to enjoy the flavours and aromas then let it rest and warm up to bring out the bitterness.

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