Sazerac
Cognac, anise and lemon oils
The absinthe coats the glass; discard the excess rather than adding the full rinse to the drink.
- Classic
- Brandy
- Stirred
- Herbal
Ingredients
- Cognac50 ml
- Absinthe for rinsing10 ml
- Sugar cube1 cube
- Peychaud bitters2 dashes
- Water5 ml
Garnish
- Lemon peelLemon peel
Method
- 01
Chill a rocks glass, rinse with the absinthe and discard the excess.
- 02
Dissolve the sugar with the water and bitters in a mixing glass. Add cognac and ice.
- 03
Stir until cold, then strain into the rinsed glass without serving ice.
- 04
Finish with lemon peel and serve immediately.
On the palate
Cognac, anise and lemon oils. The absinthe coats the glass; discard the excess rather than adding the full rinse to the drink.
The story
The measures on this page are a usable working specification. Glass size, ice and the sweetness of a particular bottle can change the result, so taste before service.
House notes
Working library specification. The absinthe coats the glass; discard the excess rather than adding the full rinse to the drink. Use the bottle label for strength; liqueur sweetness and alcohol content vary.
One serve. Prepare to order for the best temperature and texture.
Please enjoy responsibly.