Sazeroy image
Serve in
a Coupe glass...
3 dash La Fee Parisienne absinthe BUY
shot Martell VSOP Médaillon cognac BUY
shot Lillet Rouge
shot Straight rye whiskey
shot Dewar's 12 Year Old Scotch whisky
¼ shot Sugar syrup (2 sugar to 1 water)
2 dash Peychaud's aromatic bitters
  • Display recipe in:
How to make:

RINSE chilled glass with absinthe. STIR other ingredients with ice and strain into absinthe rinsed glass.


Lemon zest twist (discarded) & maraschino cherry on stick


A spiritious after dinner sipper which as the name suggests is reminiscent of a Sazerac.


Adapted from a recipe created in 2015 by Giovanni Bruno at the Blue Bar at The Berkeley, London, England.

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