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Epicurious
Bon Appétit

Sazerac

By Chiltern Firehouse, LondonPhotography by Peden + Munk
Image may contain Glass Drink Cocktail Alcohol Beverage Goblet and Wine
Peden & Munk

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

Recipe information

  • Yield

    Makes 1 Servings

Ingredients

1 sugar cube
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
1 ounce rye whiskey
1 ounce VSOP Cognac
1 teaspoon absinthe
3 star anise pods

Preparation

  1. Step 1

    Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

    Step 2

    Rinse a brandy snifter with absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

TagsCocktailAlcoholBeveragesAmericanAbsintheCognacBrandyRye WhiskeyWhiskeyEasyQuickBon Appétit
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