Ingredients
- 60 ml Cognac
- 1 piece Sugar cube
- 3 dashes Peychaud's bitters
- 1 barspoon Absinthe
- Garnish Lemon peel
Preparation
- Rinse a chilled rocks glass with absinthe.
- Muddle sugar with bitters.
- Add cognac.
- Stir with ice.
- Strain into prepared glass. Don't know how? Pour the drink through a strainer (or the built-in strainer on your shaker) to catch the ice and any solids.
- Garnish with lemon peel. Use a peeler or knife to cut a wide strip, avoiding the white pith. Twist it over the drink to release the oils, then drop it in.
Origin Story
The Sazerac, originally made with cognac, traces its roots back to New Orleans in the 19th century, where it was created as a medicinal tonic. Over time, it evolved into a classic cocktail, with its unique preparation and flavor profile becoming iconic.
