Confessions of a Mixologist: Jazz Age
Originally, the Sazerac cocktail was made with French brandy. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey. We decided to recreate the original with Hennessy Cognac - plus ginger syrup, a few dashes of barrel aged bitters, and of course, a heavy absinthe rinse.
2 oz Hennessy Cognac
.5 oz BG Reynolds Wild Ginger Syrup
3 dashes Peychaud's Barrel Aged Bitters
Absinthe RinseSimple Steps:
Stir and strain into a rocks glass. Garnish with an orange peel.
Head to our Confessions of a Mixologist page for more cocktails.