Sazerac
New Orleans' sacred ritual: an absinthe-rinsed glass receives cognac stirred with sugar and Peychaud's bitters, crowned with lemon oil. Anise perfume over deep, spicy spirit.
Medium
Difficulty
5 min
Time
140 Cal
Calories
Flavor profile
Brandy
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Cognac1 ¾ oz
- Peychaud's Bitters2 dashes
- Absinthe¼ oz
- Sugar Cube1
Instructions
Rinse a chilled old-fashioned glass with the absinthe.
Add crushed ice, and set it aside.
Stir the remaining ingredients over ice and set it aside.
Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass.
Add the lemon peel for garnish.
Rinse a chilled old-fashioned glass with the absinthe.
Add crushed ice and set it aside.
Stir the remaining ingredients over ice in a mixing glass.
Discard the ice and any excess absinthe from the prepared glass.
Strain the mixed drink into the glass.
NOTE: The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain.
Garnish with lemon zest.
Pairs well with
Absinthe-rinsed cognac spice belongs with New Orleans classics:
- Shrimp remoulade bites
- Andouille sausage coins
- Pecan pralines
- Toasted baguette with butter
Also known as
Similar taste
Frequently asked questions
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