Sazerac

Sazerac

© Julia Stix

Sazerac

Sazerac

© Julia Stix

Ingredients

3
cl
rye whiskey
1
sugar cube
7
shot(s)
Peychaud’s bitters
1
shot(s)
absinthe
3
cl
Cognac VSOP
lemon twist (garnish)

Preparation:
Add absinthe and swirl it around to fully coat the interior walls of the glass. Once the glass is coated, discard the absinthe.
Put sugar cube into the glass and drizzle with Peychaud's bitters.
Fill up with rye Cognac and stir. Add ice and decorate with a lemon twist. 

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