Brandy / Stirred
Sazerac
Make Sazerac with Cognac, Absinthe, 1 Sugar Cube. Follow the measured ingredients below, then use Recipe Lab to record and compare your own version.
Ingredients
Metric measures · IBA reference
- 50 ml Cognac
- 10 ml Absinthe
- 1 Sugar Cube
- 2 Dashes Peychaud’s Bitters
Preparation
Rinse a cold rocks glass with absinthe; hold it cold with crushed ice. Stir cognac, sugar and bitters over separate ice. Empty the prepared glass and strain the drink into it.
Garnish
Finish with lemon zest.
Before your next pour
IBA reference specification. Follow the listed measures; brands and ingredient batches can change the finished balance.
Measure accurately and compare trials at the same serving temperature. In Recipe Lab, record ingredient brands, syrup strength and the single adjustment you want to test.
IBA specification ↗ · Reviewed 4 October 2026