Sazerac

Cognac, sugar and aromatic bitters are served in an absinthe-rinsed glass without ice. This follows the Cognac-based IBA specification; the rinse is discarded before the chilled mixture is strained into the prepared glass.

Active preparation: 4 minutes

Ingredients

• 50 ml Cognac
• 10 ml Absinthe
• 1 piece Sugar cube
• 2 dash Peychaud’s bitters
• 5 ml Chilled drinking water
• 1 piece Lemon peel, for garnish

Instructions

1. Rinse a chilled rocks glass with the absinthe and discard the excess; leave the glass free of ice.
2. Dissolve the sugar with the water and Peychaud’s bitters in a mixing glass.
3. Add Cognac and ice, then stir until thoroughly chilled.
4. Strain into the prepared glass and express a lemon twist over the surface.