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.
Ingredients
2.5 oz Hennessy VSOP
.25 oz Simple Syrup
1/8th oz Absinthe
5 Dashes Paychaud Bitters
Garnish: Lemon Twist
Glass: Rocks
Preparation:
Add Hennessy, Simple Syrup and bitters to a mixing glass with ice and stir until chilled, strain into a rocks glass that has been washed with the absinthe and garnish with a lemon twist.
