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Coconut Sazerac

The Sazerac is now officially recognized as the official cocktail of New Orleans, a city that is home to many iconic drinks. This was once a cognac-based libation but is now more commonly made with Rye whiskey as the preferred base. Either one is delicious, but the drink must contact Peychaud's bitters and absinthe, which is used more for its aroma than for flavour. Try this twist on the classic recipe...


Old fashioned


2 parts coconut-infused Jim Beam® Rye (using the sous vide and fat washing techniques)

0.25 part toasted coconut syrup

5 dashes of Peychaud’s bitters


Stir with ice. Strain into a frozen glass sprayed with absinthe (no ice).