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Sazerac
Just an absinthe rinse, with anise lifting Cognac and Peychaud's bitters.
IBA cognac version
For one serving
Ingredients
- Absinthe
For rinsing the glass only
10 ml / 0.34 US fl oz - Sugar1 cube
- Peychaud's Bitters2 dashes
- Cognac
The IBA version uses Cognac; rye whiskey is a common substitute, in the same amount
50 ml / 1.69 US fl oz
US fl oz amounts are rounded; use ml for exact measures.
To garnishLemon twist
Make it
- Pour absinthe into an old-fashioned glass and swirl to coat the inside, then add crushed ice and set aside to chill.
- Place a sugar cube in a mixing glass, add Peychaud's bitters and a few drops of water, then crush to dissolve.
- Add Cognac and ice and stir for about 30 seconds.
- Discard the ice and excess absinthe from the old-fashioned glass, then strain the drink into it.
- Express the lemon peel's oils over the rim.
Behind the drink
Named after Cognac brand Sazerac de Forge et Fils; Peychaud's bitters came from New Orleans pharmacist Antoine Peychaud. In 2008 it became New Orleans' official cocktail.
Recipe reference
Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.
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