Sazerac Cocktail


  • 50ml Rémy Martin Cognac
  • 10ml Absinthe
  • One sugar cube
  • 2 dashes of Peychaud’s bitters
  • Crushed ice
  • Lemon peel to garnish (optional)


  • Begin by rinsing a chilled old-fashioned glass with 10ml of absinthe, add crushed ice and set the glass aside.
  • Secondly, mix the cognac, sugar and Peychaud’s bitters in a separate glass and stir with ice.
  • Discard any excess absinthe and ice from the prepared glass, strain the drink into the glass and garnish with lemon peel.