February 15, 20197 yr Cognac makes a delicious Sazerac but, no strawberry or sugar cube for me. I use Herbsaint (don't want to waste any Absinthe) and just used to swirl in glass then toss. and LOTS more Peychauds. It was traditionally made with cognac now, usually with Rye. At 3:19 in the vid, you can see my best bartender, Paul, make one at Tujagues Bar (where I ran into bakon and his lovely wife). Edited February 15, 20197 yr by Sazerac
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