Piquant Armagnac Sazerac

Alba Huerta reinvents a Sazerac with spicy ancho chile liqueur and Armagnac — a kind of brandy that was her gateway spirit to mixology.

Total Time:
5 mins

"When I first tried Armagnac, I was like, 'What is this? What's happening here?' It opened up the world of craft cocktails," Huerta says.

Recipe from Food & Wine Cocktails 2015.


  • 1/8 ounce absinthe mixed with 1/8 ounce ancho chile liqueur, in an atomizer

  • 1 ounce Armagnac

  • 1 ounce bonded rye whiskey

  • 3/4 teaspoon simple syrup

  • 4 dashes of Peychaud’s bitters

  • 2 dashes of Angostura or Abbott’s bitters

  • Ice

  • 1 lemon twist and 1 dried ancho chile skewered on a pick, for garnish

Rich Simple Syrup

  • 1 cup Demerara sugar

  • 1/2 cup water


Make your own simple syrup

  1. In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool, and refrigerate in an airtight container for up to 1 month.

Make the Piquant Armagnac Sazerac

  1. Mist a chilled coupe with 3 sprays of the absinthe–ancho chile liqueur mixture. In a mixing glass, combine the Armagnac, whiskey, simple syrup and both bitters. Fill the glass with ice and stir well. Strain into the prepared coupe and garnish with the lemon twist and skewered chile.

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