Traditional recipes

VIDEO: Chamomile Sazerac Recipe

VIDEO: Chamomile Sazerac Recipe

Naren Young from The Daily shows how to mix up your New Orleans drink

Want to spice up your sazerac? Take after The Daily's cocktail director Naren Young and add chamomile for a light, aromatic cocktail. The sazerac is the official drink of New Orleans, and is made with rye whiskey or cognac. But you don't have to wait until winter again to drink your heavier spirits, Young says — the twist on the sazerac is a lighter cocktail perfect for summer months. Young adds absinthe for the anise character, both rye whiskey and cognac, and chamomile tincture for flavor, and voilà — your summer cool-off drink.


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.

Step 2

Rinse a brandy snifter with absinthe discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.

How would you rate Sazerac?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices