Chiltern Firehouse's Sazerac

From the kitchen of Carly

A New Orleans classic remixed with French elegance. Rye and Cognac marry over crushed sugar and bitters, then drift into an absinthe-ringed glass. Star anise adds a whisper of licorice spice. This is sophisticated drinking, one sip at a time.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 sugar cube
  • 12 dashes Angostura bitters
  • 1"2 dashes Peychauds bitters", 1 ounce rye whiskey
  • 11 ounce VSOP Cognac
  • 11 teaspoon absinthe
  • 13 star anise pods

Instructions

  1. Place 1 sugar cube in a mixing glass. Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

  2. Rinse a brandy snifter with 1 teaspoon absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with 3 star anise pods.