Sazerac enriched by the unique Southern flavor of Steen’s cane syrup and the warmth of brandy.
Ingredients
- 1 ounce Pierre Ferrand 1840 Cognac
- 1 ounce Old Overholt rye whiskey
- 1 bar spoon Steen’s cane syrup
- 2 dashes Regan’s No.6 orange bitters.
- 4 dashes Peychaud’s bitters
- Absinthe (enough to rinse the inside of a glass)
- Lemon twist, for garnish.
- Nutritional Information
Nutritional analysis per serving (8 servings)
189 calories; 28 grams carbohydrates; 28 grams sugars; 23 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Stir Cognac, rye, cane syrup and bitters over cracked ice, and strain into a chilled rocks glass that has been rinsed with absinthe. Press the oils from the lemon twist over the drink, then garnish with lemon twist.
Dining and Cooking