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.
| 1/4 fl oz | Green Chartreuse liqueur |
| 1 1/2 fl oz | Rémy Martin 1738 Cognac |
| 1/2 fl oz | Speyside single malt Scotch whisky |
| 1/4 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 3 dash | Peychaud's or other Creole-style bitters |
| 2 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
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.
Nutrition:
There are approximately 188 calories in one serving of Highland Sazerac.
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