Sazerac

Ingredients

⅙ oz Absinthe - rinse
1 ⅔ oz Cognac
2 Dashes Peychaud’s Bitters
1 Sugar cube
1 Lemon twist - express and discard

oz ml cl

Glass: Rocks

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Instructions

Combine the ingredients (except the Absinthe) in a mixing glass filled with ice and stir until the drink is sufficiently chilled. Rinse the chilled Rocks glass with Absinthe. Strain the drink into the chilled Rocks glass. Garnish with the Lemon twist.

Notes

Sazerac is an official IBA cocktail. See more four ingredient cocktails.

Sazerac origin story

Country: United States

First appearance in The World's Drinks and How to Mix Them published in 1908 by William "Cocktail" Boothby

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Absinthe	?	?	?	?	?	?
Cognac	104.7	0	0	0	0	0
Peychaud’s Bitters	?	?	?	?	?	?
Sugar cube	?	?	?	?	?	?
Total	104.7	0	0	0	0	0

About the ingredients

Absinthe: Absinthe is an anise-flavoured spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof US. Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte ("the green fairy"). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar and is, therefore, classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture.
Cognac: Cognac is a type of brandy, and after the distillation and during the aging process, is also called eau de vie. It is produced by twice distilling grapes produced in any of the designated growing regions.