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 | 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.
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