Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 15 ml | Absinthe — {"raw_name": "Absinthe", "raw_measure": "15 ml Absinthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 60 ml | Bourbon whiskey — {"raw_name": "Bourbon whiskey", "raw_measure": "60 ml Bourbon whiskey", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | Creole bitters — {"raw_name": "Creole bitters", "raw_measure": "2 dash Creole bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 15 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "15 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of lemon zest twist.
- Fill glass with ice, POUR in absinthe, top up with water and leave the mixture to stand in the glass.
- Separately, STIR bourbon, cacao, sugar and bitters with ice.
- Discard contents of glass (absinthe, water and ice) and STRAIN stirred cocktail into empty absinthe-coated glass.
- EXPRESS lemon zest twist over the cocktail and discard.
Garnish: Prepare garnish of lemon zest twist.
Ice: ice
{"date_published": "2017-01-27 10:47:34", "source_url": "https://www.diffordsguide.com/cocktails/recipe/430/chocolate-sazerac", "image_url": "https://cdn.diffordsguide.com/cocktail/YrgNQA/square/0/512x512.webp?v=1737701573"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.