Sazerac
Sazerac
Easy 
Less than 5 minutes
The Sazerac appeared in the 1850s in New Orleans. It is a cocktail in the initial sense of the word, meaning only spirit, sugar and bitters. The bitters used for this cocktail are Peychaud’s, developed by a pharmacist of the time, Antoine Amédée Peychaud. The traditional recipe called for cognac. However, it is not unusual to see this cocktail being made with rye whiskey. Since cognac was very difficult to find in the 1870s and 1880s due to the phylloxera crisis, the bartenders of the time simply decided to replace cognac with a spirit they had at hand.
Ingredients
| Merlet Brothers Blend Cognac | 50 ml - 2 oz |
| Sugar syrup | 10 ml - ½ oz |
| Peychaud's bitter | 4 drops |
| Absinthe | 15 ml - ½ oz |
| * works with Merlet VSOP Cognac |
Method
Pour absinthe in the glass, set aside. Pour Cognac, sugar and bitters in a shaker with ice cubes. Shake and strain in the glass after having discarded the absinth. Squeeze a lemon zest over the cocktail and discard.
Decoration : Lemon zest (to discard)
Service : Whisky glass