Claridge’s sazerac

Mix whiskey, cognac and absinthe with bitters to make this chic cocktail, adapted from Cecil Beaton’s Cocktail Book, produced by the National Portrait Gallery in collaboration with Claridge’s

View original recipe on bbcgoodfood.com

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Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 1

Nutritional Information

Calories:119 kcal

Carbohydrate:7 g

Sodium:0.03 mg

Sugar:3 g

Ingredients

2 drops of absinthe (we used Pernod)

30ml rye whiskey (we used Michter’s)

30ml cognac (we used Rémy Martin VSOP)

2 drops of Peychaud’s bitters

5ml sugar syrup

1 strip of lemon peel to garnish

Instructions

Step 1
Put a tumbler in the freezer. When it’s freezing cold, pour in the absinthe, swirl it so it thinly coats the inside of the glass, then tip it away. This is called rinsing.
Step 2
Stir the remaining ingredients, except the lemon peel garnish, together in a mixing glass, then strain into the prepared tumbler.
Step 3
Garnish with the lemon peel and serve.

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