Sazerac

1. 01

   Chill an old-fashioned glass, add the absinthe, rotate the glass to coat the entire inside, and set it aside with crushed ice.

   • Absinthe
2. 02

   Place the sugar cube and Peychaud's bitters in a mixing glass, then crush and work them together into a smooth paste.

   • Sugar Cube
3. 03

   Add the cognac and stir briefly to dissolve the sweetened bitters before adding ice.

   • Cognac
4. 04

   Fill the mixing glass with ice and stir for about 20–25 seconds until cold and properly diluted.

5. 05

   Discard the crushed ice and any excess absinthe from the prepared glass, then strain the cocktail into it without fresh ice.

   • Absinthe
6. 06

   Express a strip of lemon zest over the surface, place it neatly at the rim, and serve immediately.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.

Does this Sazerac use rye whiskey or cognac?

This version specifies cognac and an absinthe-rinsed glass, with a sugar cube and New Orleans aromatic bitters. The absinthe entry must be read with the rinse step, not automatically counted as a fully consumed pour.

Ingredient guidance updated 25 September 2026. Based on the two linked Kokto recipe specifications, not a new tasting test. Recipe amounts are unchanged.