Sazeroy

Serve in a Coupe glass...
3	dash	La Fee Parisienne absinthe
1½	fl oz	Cognac
⅓	fl oz	Lillet Rouge
⅙	fl oz	Rittenhouse Bottled in Bond
⅙	fl oz	Dewar's 12 Year Old Scotch whisky
¼	fl oz	Sugar syrup (2 sugar to 1 water)
2	dash	Peychaud's Bitters

Display recipe in:

How to make:

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

Garnish:

Lemon zest twist (discarded) & maraschino cherry on stick

Comment:

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

About:

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

Buy ingredients

Buy direct from The Whisky Exchange

£43.75

Makes this drink 116.67 times

This ingredient is not currently available for purchase through The Whisky Exchange

Cognac

£16.45

Makes this drink 75.00 times

£37.95

Makes this drink 140.00 times

£33.25

Makes this drink 140.00 times

This ingredient is not currently available for purchase through The Whisky Exchange

Sugar syrup (2:1)

£7.45

Makes this drink 20.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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