Garnish:
Lemon zest twist (discarded)
How to make:
1. POUR absinthe into an ice-filled old-fashioned glass, TOP with water, and leave to stand.
2. THROW other ingredients with ice and set aside.
3. STRAIN contents of the old-fashioned glass into a chilled shot glass to be served as an optional extra alongside the main event.
4. STRAIN contents of shaker into the absinthe rinsed old-fashioned glass.
5. Enjoy a delicious Sazerac with an absinthe shot served alongside.
| 1/3 fl oz | La Fée Parisienne absinthe |
| 2 fl oz | Chilled water |
| 2/3 fl oz | Cognac (brandy) |
| 2/3 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 2/3 fl oz | Bourbon whiskey |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 4 dash | Peychaud's or other Creole-style bitters |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
If you are rightly concerned about chucking expensive absinthe down the drain then consider straining into a shot glass and serve on the side. The roughly seven-to-one with ice melt proportion used to rinse the glass produces a tasty chaser.
History:
The history of the Sazerac cocktail can be found on our Sazerac cocktail page.
Alcohol content:
- 1.8 standard drinks
- 17.37% alc./vol. (34.74° proof)
- 24.6 grams of pure alcohol
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