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Epicurious

Chiltern Firehouse's Sazerac

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SazeracKimberly Sentner

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

Recipe information

  • Yield

    1 cocktail

Ingredients

1 sugar cube
2 dashes Angostura bitters
2 dashes Peychaud's bitters
1 ounce rye whiskey
1 ounce VSOP Cognac
1 teaspoon absinthe
3 star anise pods

Preparation

  1. Step 1

    Place 1 sugar cube in a mixing glass. Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

    Step 2

    Rinse a brandy snifter with 1 teaspoon absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with 3 star anise pods.

TagsCocktailAlcoholBeveragesAbsintheCognacBrandyRye WhiskeyWhiskeySouthernAmerican5 Ingredients or FewerBon Appétit
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