Sazeroy
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Sazeroy
Serve in a Coupe glass
| 3 dash | La Fée Parisienne absinthe |
| 1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
| 1⁄3 oz | Lillet-style Rouge light quinquina |
| 1⁄6 oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1⁄6 oz | Blended Scotch whisky |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 dash | Peychaud's or other Creole-style bitters |
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.
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:
One serving of Sazeroy contains 167 calories
Alcohol content:
- 1.4 standard drinks
- 26.64% alc./vol. (26.64° proof)
- 19.7 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.
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