Garnish:
Lemon zest twist (discarded) & maraschino cherry on stick
How to make:
RINSE chilled glass with absinthe. STIR other ingredients with ice and strain into absinthe rinsed glass.
| 3 dash | La Fée Parisienne absinthe |
| 1 1/2 fl oz | Rémy Martin 1738 Cognac |
| 1/3 fl oz | Lillet Rouge |
| 1/6 fl oz | Rye whiskey (100 proof / 50% alc./vol.) |
| 1/6 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1/4 fl oz | Sugar syrup (rich) 2 sugar to 1 water |
| 2 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A spiritious after dinner sipper which as the name suggests is reminiscent of a Sazerac.
History:
Adapted from a recipe created in 2015 by Giovanni Bruno at the Blue Bar at The Berkeley, London, England.
Nutrition:
There are approximately 187 calories in one serving of Sazeroy.
Join the Discussion
... comment(s) for Sazeroy
You must log in to your account to make a comment.