Brandy Sazerac
The original New Orleans Sazerac before rye became dominant — Cognac, absinthe rinse, and Peychaud's.
Served in a Old Fashioned Glass glass · Garnish: Lemon peel (expressed only) · Difficulty: hard
Ingredients
- 2 oz Cognac (Sazerac de Forge)
- 0.25 oz Simple Syrup
- 3 dashes Peychaud's Bitters
- 1 dash Angostura Bitters
- 1 rinse Absinthe or Herbsaint
Instructions
- Rinse a chilled old fashioned glass with absinthe — swirl and discard excess.
- In a mixing glass, stir cognac, syrup, and bitters with ice.
- Strain into the rinsed glass over ice.
- Express lemon peel over the surface — do not drop it in.