The Sazerac

A New Orleans classic

Photo: Dylan + Jeni


    • 1 oz. cognac

    • 1 oz. rye whiskey

    • ¾ oz. demerara syrup

    • 4 dashes Peychaud’s bitters

    • 1 dash Angostura bitters

    • 1 spray Herbsaint

    • Lemon peel


  1. Mix cognac, rye, demerara syrup (1:1 demerara sugar and water by weight), Peychaud’s, and Angostura in a mixing glass or pint glass. Add a large handful of fresh ice, and stir for 30 seconds. Rinse or spray a chilled glass with Herbsaint to coat the glass, and then discard the excess. Strain the cocktail into the chilled glass. Cut a large swath of lemon peel, express over the cocktail, and serve on the rim of the glass.

Cocktail recipe from Filament in Dallas, Texas