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Sazerac cocktail: a production technique and a tradition to be respected without which a Sazerac would not be one.


For 1 person
5 cl brandy (Cognac)
1 cl Absinthe
1 cl simple syrup
2 ou 3 dashes Peychaud's Bitter

How to make

Technique: straight to the glass / Glass: old fashioned / Type: short drink (7cl) / Time: 3 mn
  1. Put some ice in a glass A to cool it.

  2. In another glass B next to it, add the ice, the simple syrup, the bitters and the cognac then mix with a mixing spoon.

  3. Discard the ice from the now cooled glass A.

  4. Spray the entire inside of this glass A of absinthe. *

  5. Strain the mixture from the glass B into the glass A.

  6. Add lemon zest.

*If you don't have the equipment to spray into the glass, swirl the ice and absinthe with a mixing spoon to impregnate the entire interior of the glass.


The Sazerac cocktail is said to have been created around 1850, it takes its name from the Cognac of the same name with which the cocktail was originally made. A few years later, Cognac was forced to be replaced by rye whiskey because of phylloxera which was destroying the vines (nb: Cognac is a wine brandy). The original Sazerac recipe is therefore good with Cognac.

The Sazerac crafting technique is unique. It's a tradition and a story to be respected, we don't make this recipe like any cocktail made directly from the glass! So follow the above instructions carefully.

Some serve the Sazeracs over crushed ice, we strongly advise against it so that the flavors are not drowned out.

The Sazerac is an old cocktail, but contrary to some popular belief it is not the oldest.

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