Cognac Sazerac recipe
The softer, rounder Sazerac built on the spirit used in its early New Orleans story.
Method: Stir ·
Glass: Rocks glass (chilled, no ice) ·
Time: 5 min ·
Difficulty: Intermediate ·
Family: The Old Fashioned Family
Ingredients
- 2 oz Cognac (VSOP or a similarly rich style)
- 1 tsp Simple Syrup (or 1 sugar cube)
- 3 dashes Peychaud's Bitters
- 1 dash Angostura Bitters
- Rinse Absinthe (or Herbsaint)
How to make a Cognac Sazerac
- Fill a rocks glass with ice and set it aside to chill.
- Add the simple syrup, Peychaud's bitters, and Angostura bitters to a mixing glass.
- Add the cognac and ice, then stir for about 30 seconds until cold and lightly diluted.
- Discard the ice from the rocks glass, rinse it with absinthe, swirl to coat, and discard the excess.
- Strain the stirred cognac mixture into the rinsed glass with no ice.
- Express a lemon peel over the surface and discard it.
Garnish
Lemon peel, expressed over the drink and discarded.
Pro tip
Cognac makes the drink feel broader and softer than rye, so keep the absinthe rinse restrained and let the bitters provide the definition.
History of the Cognac Sazerac
The Sazerac is often associated with an early cognac-based New Orleans drink linked to Antoine Peychaud's bitters. Rye later became the familiar house style, while cognac remains a historically grounded way to experience the softer side of the template.
Flavour profile
Warm, Anise, Dried Fruit, Spiced
Variations
- Sazerac — Use rye whiskey for a drier, spicier profile
- Split-Base Sazerac — Use equal parts rye and cognac for a bridge between both styles
Practise making the Cognac Sazerac in the free Virtual Bar game.