Cognac Sazerac
Ever had a Sazerac made with cognac? Here, we're using a split-base of rye and cognac.
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Equipment
- 1 Cocktail Picks for garnish (optional)
Ingredients
- 1.5 oz Rye Whiskey Camus VSOP Borderies
- 0.5 oz Cognac
- 0.25 oz Simple Syrup
- 3 dashes Bitters Peychauds
- 1 rinse Absinthe Lucid
- 1 each Lemon Peel for garnish
Instructions
- Chill serving glass with ice.
- In a mixing glass, combine all ingredients, except Absinthe, add ice, and stir until mixed.
- Dump ice from chilled glass and coat the glass with absinthe, discarding any extra.
- Strain your cocktail into the prepared glass.
- Garnish with an expressed lemon twist.