Al’s Sazerac

Written By Al Culliton

The Sazerac is an institution and I love the rye-based versions dearly. But I also like split-base recipes that recognize the Cognac roots of the cocktail (and Cognac-only versions too!). This version of the Sazerac plays up the cocktail’s “Improved” qualities, splitting the aromatic ingredients between four different products, as well as splitting the base.

INGREDIENTS

1 oz. Cognac
1 oz. rye
1 barspoon (heaping) rich demerara syrup
4 dashes Peychaud’s bitters
1 dash Angostura bitters
1 dash chocolate bitters
Absinthe, for spritzing
Lemon twist, discarded

ABV LEVEL

Combine but absinthe and lemon twist in a mixing glass. Fill three-quarters with ice and stir for 20 seconds. Spritz (or rinse) a frozen single rocks glass with absinthe and strain the drink into it. Express the oils of a lemon peel onto the surface and discard peel.

 
Al Culliton
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