Sazeroy
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Coupe glass
- Ice: Ice
- Garnish: Lemon zest twist (discarded) & maraschino cherry on stick
- ABV: 23%
Ingredients
- La Fée Parisienne absinthe — 3 dash
- Rémy Martin 1738 Cognac — 1½ oz (45 ml)
- Lillet Rouge — ⅓ oz (10 ml)
- Straight rye whiskey (100 proof / 50% alc./vol.) — ¼ oz (5 ml)
- Dewar's 12 Year Old Scotch whisky — ¼ oz (5 ml)
- Sugar syrup — ¼ oz (7.5 ml)
- Peychaud's or other Creole-style bitters — 2 dash
How to make it
- RINSE chilled glass with absinthe.
- STIR other ingredients with ice.
- Strain into absinthe rinsed glass.
A classic cocktail with absinthe and cognac.
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