Sazerac (Cognac)
The original Sazerac was built on cognac before rye whiskey took over. Rich, aromatic, and hauntingly complex with its absinthe rinse and Peychaud's bitters.
Ingredients
- 2 oz Cognac
- 0.3 oz Simple syrup
- 3 dashes Peychaud's bitters
- 1 dash Angostura bitters
- 0.3 oz Absinthe (for rinse)
- lemon peel (garnish) garnish
Pairs With
Match with blackened fish or Creole spiced oysters; the drink's complexity and aromatic depth complement bold, smoky flavors and briny seafood.
Instructions
Chill a rocks glass by filling it with ice and setting it aside
In a mixing glass, combine cognac, simple syrup, Peychaud's bitters, and Angostura bitters
Add ice to the mixing glass and stir for 30 seconds until well chilled
Discard the ice from the rocks glass, add the absinthe, and swirl to coat the inside before discarding the excess
Strain the stirred cocktail into the absinthe-rinsed glass with no ice
Express a lemon peel over the surface of the drink and discard the peel
Tips
The traditional Sazerac discards the lemon peel after expressing; dropping it in is a modern variation Herbsaint is a classic New Orleans substitute if absinthe is unavailable This drink is always served without ice to preserve the concentrated flavor profile