The JP Sazerac

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

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• Method: stir
• Glass: Old-fashioned glass
• Ice: Ice
• Garnish: Lemon zest twist (discarded)
• ABV: 21%

Ingredients

• Rémy Martin 1738 Cognac — 1½ oz (45 ml)
• Straight rye whiskey (100 proof / 50% alc./vol.) — ½ oz (15 ml)
• Sugar syrup — ¼ oz (5 ml)
• Peychaud's or other Creole-style bitters — 4 dash
• La Fée Parisienne absinthe — 3 dash
• Angostura Aromatic Bitters — 2 dash
• Difford's Saline Solution (or ½ pinch salt) — 2 dash
• Chilled water (omit if using wet ice) — ⅔ oz (20 ml)

How to make it

1. STIR all ingredients with ice.
2. Strain into frozen glass (no ice in glass).

A classic cocktail with cognac and rye whiskey.

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