Cognac Sazerac Slush
A New Orleans classic with Cognac, absinthe, Peychaud’s bitters, and rich simple syrup in an icy, aromatic pour for slow-sipping cocktail hour.
- Serves
- 8Serves(1900 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.58°Brix
- ABV
- 7.01%ABV
- kcal per serving
- ~240kcal per servingest.
- cuisine
- Americancuisine
- (21 ratings)
- 4.8(21 ratings)
Ingredients
Serves 8
- Cognac Gautier VSOP240 ml
- Pernod Absinthe50 ml
- Simple Syrup 2:1330 ml
- Peychaud's Bitters10 ml
- Water1270 ml
Method
- 1
Combine the batch
Add the Cognac, absinthe, rich simple syrup, Peychaud’s bitters, and water to a clean pitcher or mixing container.
- 2
Mix thoroughly
Stir until the syrup is fully incorporated and the bitters are evenly distributed through the batch.
- 3
Chill and freeze
Refrigerate the mixture until cold, then pour it into your slush machine and run until it reaches a smooth, icy texture.
- 4
Serve
Dispense into chilled glasses and serve right away for the best aroma and consistency.
Tips
- Chill the mix before adding it to the machine so the texture develops faster and more evenly.
- Stir or shake the batch well before freezing to fully blend the rich syrup with the Cognac and absinthe.
- Serve in chilled rocks glasses to keep the drink icy longer.
- If the machine has been running for a while, give the bowl a gentle stir before serving to keep the texture consistent.
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