Chartreuse Saz

Seth Raymond, Ani Ramen House | Jersey City, NJ

“The first time I made this drink, it was because someone wanted a strong cocktail,” Seth Raymond says of this Sazerac variation. His solution: swap out a half-ounce of simple syrup for yellow Chartreuse. For a less-boozy Sazerac, use a quarter-ounce each of rich simple syrup and yellow Chartreuse; it will still add subtle honey and spice to the drink.


Serving: 1

  • absinthe, to rinse the glass
  • lemon peel
  • 2 ounces Cognac
  • 1/2 ounce yellow Chartreuse
  • 3 dashes Angostura bitters
  • 3 dashes Peychaud’s bitters

  1. Pour absinthe into a rocks glass, and rotate the glass to coat the interior. Pour out excess absinthe.
  2. Twist lemon peel over glass to express oils, then drop peel into the glass. Set glass aside.
  3. Combine remaining ingredients in a mixing glass over ice and stir until chilled.
  4. Strain into the prepared rocks glass.
Editor's Note

Seth Raymond uses an atomizer to coat the interior of the glass with absinthe, but a traditional rinse works well, too.

Tagged: absinthe, cognac, Sazerac