Dale DeGroff's Yummy Split Based Sazerac – Make it Quick

Dale DeGroff, a bartender and author at the forefront of the craft cocktail revolution we’re experiencing now, included a split base version of the Sazerac in his 2002 book Craft of the Cocktail (which was my bible when was starting out in the industry), as a nod to the perhaps mythical Peychauds / cognac Sazerac origin story.

I’ve always known this version as a “New York” Sazerac and to me it’s the best of both worlds. This is a short ‘Make it Quick’ version of the drink but if you want the full Sazerac story, you can watch that here

Split Base Sazerac Specs:

30ml (1oz) rye
30ml (1oz) cognac
7.5ml (1/4 oz) sugar syrup
4 dash Peychaud’s bitters
10 – 15ml (1/3 – 1/2oz) absinthe to rinse
Lemon twist to garnish


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