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Bon Appétit

Chiltern Firehouse's Sazerac

By Chiltern Firehouse, London
Image may contain Lamp Glass Drink Beverage Alcohol Wine Wine Glass and Liquor
SazeracKimberly Sentner

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

Recipe information

  • Yield

    1 cocktail

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 1 sugar cube in a mixing glass. Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce 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 1 teaspoon absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with 3 star anise pods.

TagsCocktailAlcoholBeveragesAbsintheCognacBrandyRye WhiskeyWhiskeySouthernAmerican5 Ingredients or FewerBon Appétit
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