Bitter, Dry||

Sazerac

Name: Sazerac
Cook time: 7 min
Total time: 7 min
Yield: 1
Ingredients: 50 ml Rémy Martin 1738 Accord Royal; 3 dashes Peychaud’s bitters; 1 bar spoon sugar syrup; 3 dashes Angostura bitters; Absinthe

A TIMELESS COGNAC SHORT DRINK THAT IS FULL OF FLAVOUR

Rémy Martin 1738 Accord Royal offers an aromatic richness to make an outstanding, premium Sazerac, a true giant in the cocktail world known as America’s first – and New Orleans’ official – cocktail.

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How to make this cocktail

DIFFICULTY

difficult

occasion

Pre lunch/dinner , After lunch/dinner

PREPARATION TIME

7 Minutes

GLASSWARE

Short Drink

INGREDIENTS

50 ml Rémy Martin 1738 Accord Royal
3 dashes Peychaud’s bitters
1 bar spoon sugar syrup
3 dashes Angostura bitters
Absinthe

1¾ oz 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

discover 1738 Accord Royal shop 1738 Accord Royal

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.