Dry roasted Sazerac
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Dry roasted peanuts may be a classic bar snack, but here Matt Whiley goes one step further and daringly uses them to imbue cognac with a subtle sweet and smoky flavour. This whip-smart cognac cocktail recipe is easily whipped up, so keep in mind for the busy festive season, especially once you have infused the cognac.
First published in 2015
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Ingredients
Metric
Imperial
For the dry roasted cognac
- 35g of peanuts, dry roasted
- cognac, 1 bottle (700ml)
To finish
- 7ml of sugar syrup
- 3 dashes of Peychaud's bitters
- ice
SAVE RECIPE
Method
1
To prepare the dry roasted cognac, add the dry roasted peanuts to the cognac and leave to infuse for 4 hours. Pass through a fine strainer into a clean bottle. This infused cognac will yield 14 cocktails
- 35g of peanuts, dry roasted
- cognac, 1 bottle (700ml)
2
To assemble the cocktail, fill the glass with ice to chill. Remove the ice and pour in 50ml of the infused cognac, bitters and sugar syrup. Stir to combine and serve
- 7.5ml of sugar syrup
- 3 dashes of Peychaud's bitters
- ice
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