Our Fave Barmen Recipes: Sazerac



Kindly supplied by Mark Jenner, Head Barman, The Coburg Bar At The Connaught.


Splash of Absinthe
25ml VSOP Cognac
25ml Rye whiskey
12ml simple syrup
2 dashes of Peychaud’s Bitters
2 dashes of Angostura Bitters
Lemon peel, for garnish


Chill one rocks glass while preparing the drink in another. Splash the Absinthe into the second glass and swirl it, then pour it out. Add the cognac, rye, simple syrup and the two kinds of bitters. Stir with ice cubes to chill. Strain into the chilled rocks glass and garnish with the lemon peel.

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