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Trelawny Sazerac


  • 75 ml Hampden Gold
  • 10 ml Absinth
  • 4 dashes Celery Bitters
  • 2 barspoons Wasabi Sugar
  • 4 dashes Orange Bitters
  • 1/2 Fresh Red chili


  1. In an old fashioned glass pour the absinth and the celery bitters and top with ice and cold water.
  2. In a different glass pour the wasabi sugar, orange bitters and the chopped fresh red chili and muddle.
  3. Add the rum, and stir until the sugar is dissolved.
  4. Discard all the ingredients in the first glass.
  5. Double stir our mix from the second glass to the first glass.
  6. Add to it a big chunk of ice and add red chili, rosemary and cherry tomato as a garnish.

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