Cocktail Blog

Since 2011, Erik and I have been making and collecting cocktail recipes. Cocktails are a curious arena, at once indulgent yet diplomatic: the line between invigorating and toxic easily muddled. Not to mention historical: many of the classic date back to the late 1800s. 

To see if we have a drink recipe in our repertoire, search it's name or one of its main ingredients in the search bar below.

Sazarac

Sazarac:

1 1/2 oz Brandy (Remy Martion VSOP Cognac)

1/2 oz Rittenhouse Rye

1 sugarcube (brown sugar if possible)

2 dashes peychaud's bitter

1 tsp water

1 drop of absinthe

Lemon peel

Chill a rocks glass with ice. Discard ice. Rinse out with absinthe, discard. In a mixing glass, dash bitters onto sugar cube and dissolve with water. Pour into rocks glass and add a couple ice cubes. Twist lemon peel over drink then add as garnish.