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Sazerac (Cognac)

Andy Pearson

Andy says...

Potentially the original way this cocktail would have been made.

Originating at the Roosevelt Bar of the Waldorf-Astoria, New Orleans.  Cognac was a more common spirit prior to American Whiskey, in particular Bourbon, becoming the popular choice.

How to make a Sazerac (Cognac) cocktail at home


  • 1 Teaspoon Sugar
  • 2 Dashes Aromatic Bitters
  • 2 Dashes Peychaud Bitters
  • 2.5ml Sparkling Water
  • 60ml Cognac
  • 5ml Absinthe (To rinse the glass with)
  • Garnish - A twist of lemon squeezed over the top then thrown away


  • Place a rocks glass in the fridge or freezer (Alternatively fill with crushed ice or ice and water and leave to cool) 
  • Add sugar into an empty mixing glass
  • Add both bitters and sparkling water and stir into a paste
  • Add 3-4 ice cubes and 30ml of Bourbon
  • Stir approximately 30 times
  • Add 3-4 more ice cubes and 15ml more Bourbon
  • Stir approximately 30 times 
  • Add 3-4 more ice cubes and 15ml more Bourbon 
  • Stir approximately 30 times 
  • Add absinthe to inside of chilled glass and swirl to cover the inside of the glass
  • Strain the cocktail into the empty, chilled, absinthe rinsed glass
  • Garnish by squeezing a lemon zest over the top of the drink, but do not add it to the glass, simply throw it away (in cavalier fashion!)

Andy's Top Tip - Check out the Bourbon version of this drink too, the recipe is also on this site.

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