Saved by 478 People
About this Cocktail

The ultimate classic. I'm partial to this version that uses a combination of cognac and rye, paying homage to history and mellowing the cocktail's bite.

  • 1 oz. cognac (i.e. Pierre Ferrand)
  • 1 oz. rye (i.e. Rittenhouse)
  • 1/4 oz. simple syrup
  • 6 dashes Peychaud's
  • 5 dashes absinthe

Rinse a chilled glass with absinthe. Stir remaining ingredients for 40 seconds and strain. Garnish with a lemon twist.

  • Brandon Herring
    This is now my go-to version of this drink (and keeps the mother-in-law happy during the holidays.)
  • Peter Bodenheimer
    Celebrating a certain BarNotes milestone with a couple of these right now!
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    Deleted account
    This is THE version! About the only one I make now!
  • citybeagle _
    Cognac and rye is absolutely the way to go (and the way I was taught to make it).
  • Tom Lyberg
    Hmmm. Have to try it with the cognac this weekend.
  • Michael Morris
    Love it. We do it similarly but doubling the rye, halving the cognac and using a Herbsaint rinse instead of the absinthe. Ethereal is the best way to describe it.
  • KC Wolff
    Same. Double the Rye. Half the Cognac. Herb saint rinse. Try a Gum Arabic simple syrup like (Liber & Co) for a silky finish.
  • Stu Cox
    Any recommendations for what brand of absinthe to use?
  • Bobby Rinehart
    Absolutely fantastic drink. Call me a heretic, but I prefer all rye. The cognac rounds it out and sweetens it up just a bit too much for me. Have made with a number of ryes too. What is the appeal of the cognac?
  • Brian Kelly
    Whoa. Big fan of this variation. Hadn't ever considered the Cognac addition. Brilliant. 👌
  • Jo Go
    Winner. Big NOLA fan and this truly does pay homage to the city and its history. Well done.

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