50/50 Sazerac

50/50 Sazerac

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Created by Milos Zica at Fandi Mata, this innovative twist on the classic Sazerac splits the base between cognac and rye whiskey. Cinnamon syrup replaces traditional sugar while Peychaud's and Angostura bitters add complexity to this absinthe-rinsed cocktail that bridges French and American whiskey traditions.

Ingredients:

  • ½ oz Cinnamon Syrup
  • 1 oz cognac
  • 1 oz rye
  • 5 dashes Peychaud's bitters
  • 1 dash Angostura bitters
  • Absinthe (for rinsing)

Instructions:

  • Add all ingredients to a mixing glass with ice
  • Stir for 20 seconds to mix and chill
  • Strain into a chilled glass rinsed with absinthe

Glass:

  • coupe