Cognac Sazerac
Brandy · Rocks
The original Sazerac recipe from 1850s New Orleans, made with cognac before rye whiskey became the standard. This is cocktail history in a glass.
| Glass | Rocks |
| Garnish | None |
| ABV | 35% |
| Category | classic |
| Flavor | spirit-forward, herbal, anise, historic |
Ingredients
- Cognac2 oz
- Sugar Cube1 piece
- Peychaud's Bitters3 dashes
- Absinthe1 rinse
- Lemon Peel1 piece
Method
- Rinse rocks glass with absinthe and discard excess
- In separate glass, muddle sugar cube with Peychaud's bitters
- Add cognac and ice, stir well
- Strain into absinthe-rinsed glass
- Garnish with lemon peel, expressed and discarded
Pro Tips
- The original (pre-1870s) Sazerac was ALWAYS cognac — it became a rye drink only after phylloxera.
- Peychaud's (not Angostura) bitters are the regional signature.
- Absinthe rinse, then discard — don't leave it in the glass; you want aromatic, not flavor.