Sazeroy

Sazeroy image
Serve in
a Coupe glass...
3 dash La Fee Parisienne absinthe BUY
1½ shot Martell VSOP Médaillon cognac BUY
⅓ shot Lillet Rouge
⅙ shot Straight rye whiskey
⅙ 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.

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.

Origin:

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

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