Name: Chocolate Sazerac
Total time: 3 min
Cuisine: Cocktail
Ingredients: 15 ml Absinthe; 60 ml Bourbon whiskey; 15 ml White crème de cacao; 7.5 ml Sugar syrup (2:1); 2 dash Creole bitters

Chocolate Sazerac
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Serve in an Old-fashioned glass

Ingredients:
¹⁄₂ oz	La Fée Parisienne absinthe
2 oz	Bourbon whiskey
¹⁄₂ oz	White crème de cacao liqueur
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

Read about cocktail measures and measuring

Garnish: Lemon zest twist (discarded) & apple wedge

How to make:

Fill glass with ice, POUR in absinthe, top up with water and leave the mixture to stand in the glass. Separately STIR bourbon, cacao, sugar and bitters with ice. Finally discard contents of glass (absinthe, water and ice) and strain contents of shaker into empty absinthe-coated glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This twist on the classic Sazerac pairs absinthe, bourbon and chocolate to great effect.

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History:

Created in 2005 by Tonin Kacaj at Maze, London, England.

The history of the Sazerac cocktail can be found on our Sazerac cocktail page.

More cocktails by Tonin Kacaj

Alcohol content:

2.2 standard drinks
30.85% alc./vol. (30.85° proof)
30.3 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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Matt

2nd August 2024 at 00:57

Pretty interesting - like a Revolver but with chocolate (and a hint of absinthe). I really like the combo of the sweet and the bourbon, but not that crazy about chocolate (it isn't bad, but I don't think it's something I'll reach for). Makes you think about other potential combos for cocktails.

Amarette Speights

17th March 2024 at 05:14

A standard Sazerac is one of my favorite cocktails! I was a little worried about the sweet twist but it is perfect. I think it’s replaced an espresso martini as my favorite after dinner drink.

Steve Trax

20th January 2023 at 02:40

Tried with bourbon and was too sweet. Tried with rye and a bit better. Will try with less simple next time. However, the combination of flavors itself is excellent.

Jeremy Harrold

3rd January 2023 at 06:53

Does it get any better!

John Hinojos

30th December 2021 at 01:17

Used 50/50 Rye and Bourbon. Used 1/2 amount of sugar syrup, but found the drink a bit sweet. Would make again, but without the sugar syrup. Creme de Cacao added a very interesting touch.

John Hinojos

30th December 2021 at 01:27

However, we had this as an aperitif with some sharp cheddar cheese. It was outstanding. The chocolate flavour went perfectly.

Steve Anderson

4th April 2021 at 20:14

The white creme de Cacao is a welcome addition to the Sazerac. I prefer Rye to Bourbon, and I prefer to chill the glasses, pour in just enough Absinthe to rinse the glass and pour of the excess. No ice required.