from The Craft of the Cocktail

  • splash of Ricard
  • 1 ounce VS Cognac
  • 1 ounce Rye Whiskey
  • .5 ounce Simple Syrup
  • 2 dashes Peychaud's Bitters
  • 2 dashes Angostura Bitters
  • Lemon Peel (Garnish)

Chill one rocks glass while preparing the drink in another. Splash the Ricard into the second glass and swirl it, then pour it out. Add the Cognac, rye, Simple Syrup, and the two kinds of bitters. Stir with ice cubes to chill. Strain into the chilled rocks glass and garnish with the lemon peel.

This drink is based on a bitters created by Antoine Amédée Peychaud, who made a Cognac cocktail by mixing his bitters with Cognac. The most popular Cognac for many years in New Orleans was Sazerac de Forge et Fils. In 1859, John Schiller officially christened the Sazerac Cocktail in his newly opened bar, the Sazerac Coffee House. When John H. Handy took over the bar, he altered the famous drink and used whiskey instead of Cognac. I have my own twist on the Sazerac, a mix of Cognac and bourbon.