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Claridge’s sazerac in a tumbler

Claridge’s sazerac

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  • Preparation and cooking time
    • Prep:
    • plus freezing
  • Easy
  • Serves 1

Mix whiskey, cognac and absinthe with bitters to make this chic cocktail, adapted from Cecil Beaton’s Cocktail Book, produced by the National Portrait Gallery in collaboration with Claridge’s

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
Nutrition: Per serving
NutrientUnit
kcal119
fat0g
saturates0g
carbs7g
sugars3g
fibre0g
protein0g
salt0.03g
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Ingredients

  • 2 drops of absinthe (we used Pernod)
  • 30ml rye whiskey (we used Michter’s)
  • 30ml cognac (we used Rémy Martin VSOP)
  • 2 drops of Peychaud’s bitters
  • 5ml sugar syrup
  • 1 strip of lemon peel , to garnish

Method

  • STEP 1

    Put a tumbler in the freezer. When it’s freezing cold, pour in the absinthe, swirl it so it thinly coats the inside of the glass, then tip it away. This is called rinsing.

  • STEP 2

    Stir the remaining ingredients, except the lemon peel garnish, together in a mixing glass, then strain into the prepared tumbler.

  • STEP 3

    Garnish with the lemon peel and serve.

Recipe from Good Food magazine, May 2020

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