Name: Highland Sazerac
Total time: 4 min
Cuisine: Cocktail
Ingredients: 5 ml Chartreuse Green; 45 ml Cognac (brandy); 15 ml Speyside single malt; 7.5 ml Sugar syrup (2:1); 3 dash Creole bitters; 2 dash Aromatic bitters

Highland Sazerac
Jump to

Serve in an Old-fashioned glass

Ingredients:
¹⁄₆ oz	Green Chartreuse (or alternative herbal liqueur)
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Speyside single malt Scotch whisky
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
3 dash	Peychaud's or other Creole-style bitters
2 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of lemon zest twist.
POUR Chartreuse into glass and twirl to coat inside with liqueur.
Fill glass with ice and set aside.
Separately, STIR other ingredients with ice in mixing glass.
DISCARD contents of glass (Chartreuse and ice).
FILL Chartreuse-coated glass with fresh ice and STRAIN contents of mixing glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A dash of malt gives a Highland influence to the Sazerac, also given a herbal note due to a generous splash of Chartreuse.

View readers' comments

History:

Adapted from a recipe crearted by Don Lee at PDT in New York City, USA. Don's original recipe calls for yellow Chartreuse.
Sazerac cocktail history

More cocktails by Don Lee

Nutrition:

One serving of Highland Sazerac contains 177 calories

Alcohol content:

1.5 standard drinks
29.08% alc./vol. (29.08° proof)
21.5 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 6 comments for Highland Sazerac.
See discussion in the Forum

Please log in to make a comment

John Champion

27th February at 16:47

An atomizer really is a game changer for these types of cocktails. I've always used an atomizer for absinthe because I can't stand to waste it, but it's obviously even more valuable for Chartreuse. I keep atomizers of absinthe, Chartreuse, Angostura, and Laphroaig on hand. Practical but also always very cool for your guests!

Alex Riga

21st March at 16:17

I wonder if the plastic parts like the straw inside and other parts would leach chemicals in it after some time with such a high abv if stored permanently

1 reply

Frederic D.

8th October 2023 at 23:46

Very nice cocktail. It feels a bit softer and smoother to me than a traditional Sazerac. I used Glenlivet 12 and Remy Martin 1738. A little bit of time I'm the glass also helped smooth it out.

Caitlin

22nd October 2022 at 05:17

I made this for my mother, a single-malt whiskey fan. I used her 17YO Glenburgie scotch - it went down well. I didn't want to waste any Green Chartreuse, so I used an atomiser which seemed to work well. No lemon, so I had to make do with a blood orange peel.

Georgann Meadows

21st July 2023 at 20:46

"DISCARD...the Chartreuse"?! Seriously, these days?!!! Thank you for not wasting it in your version!?

John Hinojos

26th January 2022 at 04:11

This was great. I found it a bit smoother than the regular New Orleans Sazerac. We had it to end Burn's Night with some shortbread. A perfect after-dinner cocktail.

jason keane

21st May 2021 at 02:37

Geez- $95 a bottle and it gets thrown away? ;-)

Jane Ryan

21st May 2021 at 05:02

Good point! In our classic Sazerac recipe we suggest enjoying the absinthe shot on the side so perhaps you could do the same for this one, and strain the Chartreuse from the ice to enjoy as a bonus side sipper.