Sazerac

Kim Gooden

Saved by 425 People

About this Cocktail

The ultimate classic. I'm partial to this version that uses a combination of cognac and rye, paying homage to history and mellowing the cocktail's bite.

Ingredients:

1 oz. cognac (i.e. Pierre Ferrand)
1 oz. rye (i.e. Rittenhouse)
1/4 oz. simple syrup
6 dashes Peychaud's
5 dashes absinthe

Preparation:

Rinse a chilled glass with absinthe. Stir remaining ingredients for 40 seconds and strain. Garnish with a lemon twist.

65 Likes

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11 Comments

Brandon Herring

This is now my go-to version of this drink (and keeps the mother-in-law happy during the holidays.)
Peter Bodenheimer

Celebrating a certain BarNotes milestone with a couple of these right now!
Deleted account

This is THE version! About the only one I make now!
citybeagle _

Cognac and rye is absolutely the way to go (and the way I was taught to make it).
Tom Lyberg

Hmmm. Have to try it with the cognac this weekend.
Michael Morris

Love it. We do it similarly but doubling the rye, halving the cognac and using a Herbsaint rinse instead of the absinthe. Ethereal is the best way to describe it.
KC Wolff

Same. Double the Rye. Half the Cognac. Herb saint rinse. Try a Gum Arabic simple syrup like (Liber & Co) for a silky finish.
Stuart Cox

Any recommendations for what brand of absinthe to use?
Bobby Rinehart

Absolutely fantastic drink. Call me a heretic, but I prefer all rye. The cognac rounds it out and sweetens it up just a bit too much for me. Have made with a number of ryes too. What is the appeal of the cognac?
Brian Kelly

Whoa. Big fan of this variation. Hadn't ever considered the Cognac addition. Brilliant. 👌
Jo Go

Winner. Big NOLA fan and this truly does pay homage to the city and its history. Well done.