Claridge’s sazerac
Serves 1
Easy
Prep:
plus freezing
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
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- 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 peelto garnish
Nutrition: Per serving
- kcal119
- fat0g
- saturates0g
- carbs7g
- sugars3g
- fibre0g
- protein0g
- salt0.03g
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.
