50 ml 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
PREP. TIME
7 MINUTES
GLASSWARE
Short Drink
01
INGREDIENTS
1¾ oz Rémy Martin 1738 Accord Royal
Peychaud’s Bitters
Simple syrup
Angostura bitters
Absinthe
5 cl Rémy Martin 1738 Accord Royal
Peychaud’s Bitters
Simple syrup
Angostura bitters
Absinthe
02 HOW TO MAKE
HOW TO MAKE
THE SAZERAC
- Muddle a sugar cube with 3 dashes of Peychaud’s and an equal measure of Angostura bitters.
- Add a few ice cubes and stir in 1¾ oz of Rémy Martin 1738 Accord Royal.
- Add 1 bar spoon of sugar syrup before straining into a chilled, absinthe-rinsed glass.
