The Sazerac, named after a famous bar in Louisiana, was created in 1850 by Aaron Bird, an inspired mixologist.
The cognac’s warmth and spices, coupled with the bitters and balanced out by crisp notes of lemon, blends with the absinthe perfectly.
50 ml Hennessy V.S.O.P Privilège
5 ml Absinthe
15 ml Simple syrup
4 Angostura bitter dashes
1 Lemon zest
- Combine the Hennessy V.S.O.P Privilège, syrup, and bitters in a mixing glass with ice cubes.
- Stir until well chilled.
- Strain into a Rocks glass wahed with Absinthe.
- Garnish with lemon twist.
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