1¾ oz Rémy Martin 1738 Accord Royal
3 dashes Peychaud’s bitters
1 bar spoon sugar syrup
3 dashes Angostura bitters
Absinthe
DIFFICULTY
difficult
occasion
Pre lunch/dinner , After lunch/dinner
PREPARATION TIME
7 Minutes
GLASSWARE
Short Drink
01
INGREDIENTS

50 ml Rémy Martin 1738 Accord Royal
3 dashes Peychaud’s bitters
1 bar spoon sugar syrup
3 dashes Angostura bitters
Absinthe
5 cl Rémy Martin 1738 Accord Royal
3 dashes Peychaud’s bitters
1 bar spoon sugar syrup
3 dashes Angostura bitters
Absinthe
02 HOW TO MAKE THE
HOW TO MAKE THE
SAZERAC
- Muddle a sugar cube with 3 dashes of Peychaud’s and 3 dashes of Angostura bitters.
- Add a few ice cubes and stir in 50 ml of Rémy Martin 1738 Accord Royal.
- Add 1 bar spoon of sugar syrup before straining into a chilled, absinthe-rinsed glass.