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The KFC Sazerac

Deborah Baic/The Globe and Mail

Toronto's Miller Tavern has been around since the Upper Canada Rebellion, but this old watering hole still knows how to shake things up. These days, the rebel at the bar is Rob Montgomery, whose twists on cocktail classics have earned him a mention in USA Today as one of North America's best mixologists. His latest is the KFC Sazerac, named not for the chicken-loving Colonel but for the Kentucky bourbon, fig jam and caramel liqueur that make this autumnal cocktail so finger-lickin' good. To sample, combine the fig jam with water in an Old Fashioned glass and stir well. Add the bourbon, caramel liqueur, Peychaud's bitters and two to three lumps of ice and stir well. Pour the Absinthe into a second, pre-chilled Old Fashioned glass, coat the inside and throw the rest out. Strain the first mixture into the coated glass and garnish with an orange twist.


Splash of water

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1 spoon full fig jam

1 1/2 ounces Maker's Mark Kentucky Straight Bourbon

1/2 ounce caramel liqueur

2 dashes Peychaud's Bitters

1/3 ounce Absinthe

Orange twist (to garnish)

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