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  • 2 oz. cognac
  • 1 splash rye whiskey
  • 5 dashes Peychaud’s bitters
  • 1 sugar cube
  • 1 splash absinthe
  • lemon peel
160 cal


This is a more classic version of the famous Sazerac cocktail (as opposed to the 50/50 version, which is a modern variant).


Pour a splash of absinthe in a chilled old fashioned glass and swirl it around to coat the inside (known as an absinthe wash) then discard the absinthe and set the glass aside. Muddle the sugar cube in with the bitters in a mixing glass. Add the cognac, a splash of herbacious rye, and some ice - then stir. Strain the mixed ingredients into the old fashioned glass. Slice off a piece of lemon peel and twist it over the glass to express the juice, then discard and enjoy.