The Story Behind The Cognac Sazerac
Originally created in New Orleans in 1938, the Sazerac is said to have originated the word "cocktail." The jigger used at the time was known as a coquetier, which is pronounced "ko-k- tay."
The classic Sazerac recipe has evolved over the years. Since 2000, rye whiskey has replaced its traditional brandy. In this variation, I am taking it back to its origins by using Cognac. To balance its richness (the way rye would) I use some spicy Creole bitters in the place of the traditional Peychaud’s. The results are absolutely delicious!
Ingredients In The Cognac Sazerac:
- Herbsaint rinse
- ½ ounce honey
- 3 dashes spicy Creole bitters
- 2 ounces Cognac
Cognac Sazerac Directions:
- Combine honey, spicy Creole bitters and Cognac in a mixing glass with ice.
- Stir gently to mix.
- Rinse your glass with Herbsaint.
- Strain drink into your glass.
- Garnish with a lemon twist.