Chiltern Firehouse's Sazerac
A sophisticated take on the classic Sazerac cocktail, combining rye whiskey and VSOP Cognac with traditional bitters and an absinthe rinse, garnished with star anise pods.
1 servings
3 min
Ingredients
- •1 piece sugar cube
- •2 dashes Angostura bitters
- •1 ounce rye whiskey
- •1 ounce VSOP Cognac
- •1 teaspoon absinthe
- •3 pieces star anise pods
Cooking Instructions
- 1.
Place 1 sugar cube in a mixing glass. Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.
2 min
- 2.
Rinse a brandy snifter with 1 teaspoon absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with 3 star anise pods.
1 min
