Claridge’s sazerac

Name: Claridge’s sazerac
Prep time: 10 min
Total time: 10 min
Ingredients: 2 drops of absinthe (we used Pernod); 30ml rye whiskey (we used Michter’s); 30ml cognac (we used Rémy Martin VSOP); 2 drops of Peychaud’s bitters; 5ml sugar syrup; 1 strip of lemon peel , to garnish

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Cost: $38.77 /serving

Author : Denis broci

absinthe alcoholic drink cocktail

Ingredients

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2 drops of absinthe (we used Pernod)30 milliliters rye whiskey (we used Michter’s)30 milliliters cognac (we used Rémy Martin VSOP)2 drops of Peychaud’s bitters5 milliliters sugar syrup1 strip of lemon peel, to garnish

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Instructions

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Step 1

Put a tumbler in the freezer. When it’s freezing cold, pour in the absinthe, swirl it so it thinly coats the inside of the glass, then tip it away. This is called rinsing.

Step 2

Stir the remaining ingredients, except the lemon peel garnish, together in a mixing glass, then strain into the prepared tumbler.

Step 3

Garnish with the lemon peel and serve.