Brandy Sazerac

This take on the New Orleans classic from Yon Davis at the Pontchartrain Hotel harkens back to the original incarnation of the drink. After a Cognac shortage in France in the 1870s, bartenders began to use American rye whiskey as a substitute.

  • Total Time:
  • Servings: 1 cocktail

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  • 1/4 ounce Legendre Herbsaint
  • Ice 
  • 2 ounces Rémy Martin 1783 Accord Royal Cognac
  • 1/4 to 1/2 ounce simple syrup
  • 4 to 5 dashes of Peychaud’s bitters
  • 1 lemon twist, for garnish 

How to make this recipe

  1. Fill a rocks glass with ice and add the Herbsaint. Fill a pint glass with ice and add the Cognac, simple syrup and bitters and stir well. Discard the ice and the Herbsaint from the rocks glass, then strain the drink into it. Garnish with the lemon twist and serve immediately.

Contributed By Photo © Eva Kolenko Published November 2016

1091084 recipes/brandy-sazerac 2016-09-27T16:08:58+00:00 Yon Davis november-2016 recipes,brandy-sazerac 1091084

Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Fuzzytop

Review Body: I think this is an adequate rendition, but I like the version I had at the Court of the Two Sisters better: Put the Herbsaint in a rocks glass and swirl it around; if you're really good, you can spin the glass in the air.  Pour out the excess Herbsaint, put in a few dashes of EACH, Peychaud's and Angostura bitters, add the ice, pour the Cognac over, and gently stir.  No simple syrup (there's sugar enough in the Herbsaint).  No garnish.

Review Rating: 4

Date Published: 2016-10-31