Chocolate Sazerac

Name: Chocolate Sazerac
Yield: 1 cocktail
Ingredients: ½ oz (15 ml) La Fée Parisienne absinthe; 2 oz (60 ml) Bourbon whiskey; ½ oz (15 ml) Dutch Cacao white crème de cacao; ¼ oz (7.5 ml) Sugar syrup; 2 dash Peychaud's or other Creole-style bitters

Chocolate Sazerac cocktail recipe, illustration

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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Method: shake
Glass: Old-fashioned glass
Ice: Ice
Garnish: Lemon zest twist (discarded) & apple wedge
ABV: 26%

Ingredients

La Fée Parisienne absinthe — ½ oz (15 ml)
Bourbon whiskey — 2 oz (60 ml)
Dutch Cacao white crème de cacao — ½ oz (15 ml)
Sugar syrup — ¼ oz (7.5 ml)
Peychaud's or other Creole-style bitters — 2 dash

How to make it

Fill glass with ice.
POUR in absinthe, top up with water and leave the mixture to stand.
Separately STIR bourbon, cacao, sugar and bitters with ice.
Finally discard contents of glass and strain contents of shaker into empty absinthe-coated glass.

A classic cocktail with absinthe and bourbon.

Updated October 5, 2026