THE RECIPE
How to make SAZERAC NEW EDITION with Brandy, Sugar, Herbal Liqueur. See ingredients and step-by-step instructions.
Ingredients
- BrandyCardenal Mendoza Clásico6 cl
- 1 Piece
- 1 cl
- Aromatic BittersPeychaud's Bitters2 Dash
Instructions
- 1
Combine the Cardenal Mendoza Clásico, sugar, absinthe, and Peychaud's Bitters in a large mixing glass, stirring until the sugar dissolves completely.
- 2
Exercise patience as you transfer the mixture into a wooden barrel to mature for at least four weeks.
- 3
After aging, chill the Sazerac by stirring it with ice in a mixing glass, then strain into a double Old Fashioned glass.
- 4
Garnish with a twist of lemon zest for an aromatic finish.
