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Modern Sazerac

Category: Old FashionedMood: Sipper

Featured in The Craft of the Cocktail (2002)

Lowball

Ingredients

  • 30ml Cognac
  • 30ml rye whiskey
  • 7.5ml simple syrup
  • 4 dashes Peychaud's bitters
  • 1 dash absinthe, for the rinse
No. of Servings:
1

Garnish

Lemon twist

Instructions

  1. Add all ingredients except for the absinthe to a mixing glass with ice.

  2. Stir until chilled.

  3. Strain into an absinthe-rinsed rocks glass.

  4. Twist a lemon peel over the drink to express the essential oils and garnish with the twist.

Hints

  1. If you feel this cocktail is a bit too sweet for your liking, feel free to cut back on the amount of simple syrup. Your choice of spirits will determine if that’s necessary or not.

  2. This cocktail is served without ice (served up). In order to preserve its temperature as long as possible, serve it on chilled glassware.

  3. Some people like to serve this drink with a small shot of absinthe on the side.

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Trivia

  1. Appears in 2002’s The Craft of the Cocktail by Dale DeGroff. In it, he states that he’s modifying the traditional rye drink to his own liking with a measure of brandy. 

  2. This cocktail is known in Australia as a “New York Sazerac”. The name possibly comes from the fact that it came from DeGroff’s book. DeGroff rose to prominence while working at the Rainbow Room in New York.

Tags

BoozyOld FashionedBrandyWhisk(e)yRye whiskeySimple syrupPeychaud's bittersAbsinthe