Comments on: Why is there cognac in my Sazerac?

By: Doug Ford

Doug Ford — Thu, 07 Jan 2021 01:57:18 +0000

In reply to ‘We knew this day was coming’, let's drink....

By: ‘We knew this day was coming’, let's drink...

‘We knew this day was coming’, let's drink... — Thu, 07 Jan 2021 01:56:51 +0000

[…] the ingredients: yes, the Sazerac was originally made with cognac, which makes a wonderfully smooth drink (as opposed to the rough and powerful, yet delicious, […]

By: Are Cognac Cocktails Making a Comeback? – Tales of the Cocktail

Are Cognac Cocktails Making a Comeback? – Tales of the Cocktail — Thu, 26 Mar 2020 13:10:47 +0000

[…] was a signature component of some of America’s first classic cocktails — the original Sazerac, the Sidecar and the Vieux Carré make for a fairly notable trifecta, not to mention […]

By: Martin B. Brilliant

Martin B. Brilliant — Mon, 19 Feb 2018 00:51:45 +0000

As I remarked on the Rye and Absinthe page, I made one with Demarara rum (El Dorado 5 year), and it nicely balanced the absinthe substitute (Ricard). But I like strong flavors.

By: Cognac Sazerac | Ποδήλατο καφέ - podilato caffè- (bicicletta caffè, bicycle cafe, bisiklet kahve, bicicleta café, café vélo, قهوه دوچرخه , 自行車咖啡, бицикл кафа )..................... Λιμάνι σκέψης,

Fri, 21 Jul 2017 05:41:29 +0000

[…] to get replaced with American whiskey. (Thanks to its increased availability and cheaper cost.) Here’s a great article all about the history of cognac in the Sazerac – definitely worth a […]

By: Doug Ford

Doug Ford — Sat, 09 Jan 2016 22:24:36 +0000

In reply to Duffuser. It would be amusing to stand the three options side-by-side and compare them directly.

By: Duffuser

Duffuser — Sat, 09 Jan 2016 00:48:09 +0000

I really enjoy a Sazerac made with Armagnac. It’s like the best of the cognac version and the best of the rye version together.

By: Tequila and mezcal — messing with the Negroni | Cold Glass

Tequila and mezcal — messing with the Negroni | Cold Glass — Fri, 14 Aug 2015 22:50:57 +0000

[…] variant. I’ve written before about the eye-opening qualities of variant cocktails, like a Sazerac made with aged Genever; the mezcal-based Negroni is in the same class as that Sazerac, a turn from tradition that presents […]

By: Rye and Absinthe: The Sazarac Cocktail | Cold Glass

Rye and Absinthe: The Sazarac Cocktail | Cold Glass — Thu, 13 Aug 2015 18:59:01 +0000

[…] that is the classic Sazerac. But it isn’t the “only” Sazerac. The original cognac version is absolutely delicious, and I’ll look at it more closely next […]

By: Hakim

Hakim — Tue, 19 May 2015 18:32:53 +0000

That’s very nice. I’m trying it with Perroquet absinthe and Akhtamar Armenian “cognac”.

By: Jay Bayer

Jay Bayer — Wed, 18 Feb 2015 22:00:58 +0000

Helpful hint- corks from cognac bottles excellent stoppers for wine bottles since cognac grape product.

By: Jay Bayer

Jay Bayer — Wed, 18 Feb 2015 21:36:27 +0000

Another point. My daughter has mold makes large ice balls about tennis ball size. Pour absinthe over this, roll it around. When ready dump into glass 2 rook around and remove.

By: Jay Bayer

Jay Bayer — Wed, 18 Feb 2015 21:34:00 +0000

I knew cognac was original version. But wasn’t sure if ingredients added were same. Instead of simple syrup try using Amaretto, which is sweet. In France they have drink called FRENCH Connection of 1:1 or 2:1 cognac to amaretto. My son who lives there says choice of elite and gansters(? Really). Guess it’s like the Martini to our politicians. The sweetness is not overpowering. Nice cognac is D Usse about $45 bottle which gives good body to drink.

By: Doug Ford

Doug Ford — Sun, 19 Oct 2014 19:15:14 +0000

In reply to wryfi. Coincidentally, I just tried the same combination the other day; I agree, the absinthe and bitters definitely come forward more in the cognac version. Sazerac is such a versatile model to experiment with, and the Remy/St. George version is a keeper. Thanks for taking time to add your thoughts.

By: wryfi

wryfi — Sun, 19 Oct 2014 17:21:19 +0000

After reading about the drink’s history, first on wikipedia, and then here, I tried making sazeracs with Remy VSOP and St George Absinthe last night. Without the punch of the rye, this version puts the absinthe and bitters front and center. If you enjoy those flavors, as I do, this is a fantastic variation (as it should be, for it is not a cheap drink).

By: Nya bekanta,gamla vänner | När livet ger dig citroner

Nya bekanta,gamla vänner | När livet ger dig citroner — Sat, 18 Oct 2014 06:59:36 +0000

[…] Paris review” känns som den behöver något som är det bästa av USA och Frankrike: en Sazerac, men gör den på lika delar konjak och rye för bästa resultat. För att hålla huvudet kallt […]

By: A taste of the Gilded Age: the Stinger | Cold Glass

A taste of the Gilded Age: the Stinger | Cold Glass — Fri, 06 Dec 2013 17:21:32 +0000

[…] maintained its dominance as the cocktail era began; the Old-Fashioned, the Sazerac, and the Mint Julep all established their original reputations as brandy drinks, not the whiskey […]

By: Doug Ford

Doug Ford — Tue, 16 Apr 2013 22:35:28 +0000

In reply to Christopher Chase. Survey, yes, interesting idea. I've found that I quite enjoy the cognac version, too. Thanks!

By: Christopher Chase

Christopher Chase — Tue, 16 Apr 2013 19:51:02 +0000

I greatly prefer the cognac version (something about my pallet doesn’t quite agree with absinthe and rye too often, and the sazerac was an exception until I tasted this version, and I can’t seem to go back)…a survey would be quite interesting!

By: Doug Ford

Doug Ford — Mon, 17 Dec 2012 21:20:11 +0000

In reply to Jake Fantom. Thanks. It would be interesting to do a survey some time, cognac v. rye Sazeracs.

By: Jake Fantom

Jake Fantom — Mon, 17 Dec 2012 20:51:14 +0000

I prefer the cognac version as well, and your recipe is an excellent one. Thanks for sharing it!

By: Cocktail Night VII: Sazeracs for All! « Tempered Spirits

Cocktail Night VII: Sazeracs for All! « Tempered Spirits — Sun, 22 Apr 2012 15:33:51 +0000

[…] the ingredients: yes, the Sazerac was originally made with cognac, which makes a wonderfully smooth drink (as opposed to the rough and powerful, yet delicious, bonded […]

By: Why is there cognac in my Sazerac? | Cold Glass

Why is there cognac in my Sazerac? | Cold Glass — Thu, 16 Feb 2012 19:42:27 +0000

By: Drinking the French Quarter: The Vieux Carré Cocktail | Cold Glass

Drinking the French Quarter: The Vieux Carré Cocktail | Cold Glass — Tue, 14 Feb 2012 16:35:42 +0000

By: Mixing with Fernet Branca—the Hanky Panky Cocktail | Cold Glass

Mixing with Fernet Branca—the Hanky Panky Cocktail | Cold Glass — Thu, 02 Feb 2012 14:48:58 +0000

By: Doug Ford

Doug Ford — Thu, 02 Feb 2012 13:47:30 +0000

In reply to Jonas. Sazeracs from Stuttgart, who knew? That cognac-rye combination is one you don't come across very often. Dale DeGroff recommended a half-rye, half-cognac Sazerac in his 2002 Craft of the Cocktail. (When he published The Essential Cocktail six years later, he included both the half-and-half and the more standard all-whiskey formula.) I'm glad you enjoyed the post!

By: Jonas

Jonas — Thu, 02 Feb 2012 09:13:32 +0000

Great article!
I really enjoyed reading it.

Like you I prefer the Cognac version with a dash of sugar.

A bartender from Stuttgart (Germany) served me a Sazerac with equal parts Rye and Cognac.
I think that combination is also very interesting and a fun little twist to try from time to time.

Cheers.
Jonas