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Sazerac cocktail

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A dry, spirit-forward drink: cognac and a touch of sugar sharpened by Peychaud's bitters, with aniseed from the absinthe rinse. Lemon peel adds a bright finish.

Method
Stirred
Glass
rocks
Difficulty
Medium
Flavor Profile
Strong
Recipe Variations

Ingredients

Servings:
1
Your bar: 0/5
Peychaud's Bitters
2 drops
Sockerbit
1
Cognac
5 cl
Lemon Peel
1-2
Absinthe
1 cl
🌱 Vegan🌾 Gluten-free

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Instructions

  1. In a separate glass, let the sugar cube sit in the cognac and Peychaud's bitters until the sugar has dissolved.
  2. Pour the absinthe into a rocks glass, add about 1 oz of crushed ice and stir so the absinthe coats the glass.
  3. Add about 1 oz of crushed ice to the cognac mixture and stir.
  4. Tip the ice out of the absinthe glass.
  5. Strain the cognac mixture into the absinthe-coated glass.
  6. Garnish with the lemon peel.
  7. Serve right away.

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