Sazerac Cocktail

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  • Yield: 1 serving
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1 tsp. sugar

3-4 dashes Peychaud's bitters (not Angostura)

2 oz. cognac or rye whiskey

1 small dash Herbsaint or pernod

1 strip of lemon peel


  1. Drop small dash of Herbsaint into a 3-1/2-ounce old-fashioned glass and swirl it around to coat the bottom and sides. Discard any extra. Combine sugar, bitters and cognac in a cocktail shaker or larger glass. Add a couple small ice cubes and stir well, don't shake. Strain cocktail into prepared old-fashioned glass. Twist lemon peel over glass, making sure a couple drops of the orange oil drop into the cocktail and then run it around the rim.