Split-Base Sazerac recipe
Equal parts rye and cognac give the Sazerac both peppery lift and rounded depth.
Method: Stir ·
Glass: Rocks glass (chilled, no ice) ·
Time: 5 min ·
Difficulty: Advanced ·
Family: The Old Fashioned Family
Ingredients
- 1 oz Rye Whiskey (100-proof rye adds structure)
- 1 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 Split-Base 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 rye, 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 split-base 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
Start with equal one-ounce pours. If you want more pepper and dryness, move the next version toward rye; if you want more roundness, give cognac the larger share.
History of the Split-Base Sazerac
A split base is a modern bartender's way to combine the contrasting strengths of the two spirits associated with Sazerac history. Rye supplies spice and length, while cognac brings softer fruit and a rounder mid-palate; the drink is a variation rather than a claim about the original formula.
Flavour profile
Spiced, Warm, Anise, Complex
Variations
- Sazerac — Use rye whiskey alone for the classic peppery backbone
- Cognac Sazerac — Use cognac alone for a softer, fruit-led expression
Practise making the Split-Base Sazerac in the free Virtual Bar game.