Garnish:
Lemon zest twist
How to make:
POUR Chartreuse into glass and twirl to coat inside with liqueur, fill glass with ice and stand to one side. Separately, STIR other ingredients with ice in mixing glass. DISCARD contents of glass (Chartreuse and ice), fill with fresh ice and strain contents of mixing glass.
| 1/2 fl oz | Green Chartreuse liqueur |
| 1 1/2 fl oz | Cognac VSOP |
| 1/2 fl oz | Speyside single malt Scotch whisky |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 3 dash | Peychaud's or other Creole-style bitters |
| 2 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A dash of malt gives a Highland influence to the Sazerac, also given a herbal note due to a generous splash of Chartreuse.
History:
Adapted from a recipe by Don Lee, PDT, New York, USA. Don's original recipe called for yellow Chartreuse.
The history of the Sazerac cocktail can be found on our Sazerac cocktail page.
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