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Sazeracs are short, sharp and intense. They are particularly interesting because they have a light layer of absinthe around the glass and are typically served without ice. It is also named after the brand of cognac used in the original recipe.

Glass: Old Fashioned/Lowball

• 50ml Cognac or 50ml Rye Whiskey
o or try blended with 25ml Cognac & 25ml Rye Whiskey
• 12.5ml Sugar Syrup
• 3 dashes Peychaud's Bitters
• 12.5ml Absinthe
• Lemon Peel

• Chill the lowball glass while preparing the cocktail
• Add the ingredients to a mixing glass
• Coat the inside of the lowball with a layer of absinthe by rubbing or spraying
• Add ice to the mixing glass and stir thoroughly
• Strain into the glass with no ice
• Garnish with a lemon peel


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