1 1⁄2 oz Blended Scotch, Famous Grouse
1⁄2 oz Averna
1 cube Sugar cube
1 rinse Pastis, Herbsaint
1 twst Orange peel (as garnish)

Muddle bitters & sugar, add liquids, stir, strain into rinsed glass, garnish.


The original recipe from Brian Quinn on Food Republic indicates absinthe but I think if you've got Herbsaint if you really want a true Sazerac variation. The original also calls for Bitter Truth orange bitters.

Cocktail summary
Created by
Brian Quinn
Is an
altered recipe
5 stars
4 stars
(8 ratings)
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From other users
  • Made it with Ramazzotti, and Fee Bros. bitters. Not bad, a Sazerac taken in a very chocolatey direction. Light misting of Herbsaint sufficed. — ★★★
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Curated this. Added creator and date, rewrote instructions to avoid copyright. Changed the type to "altered" - this is Herbsaint/Regans vs. Absinthe/BT Orange. Thanks,, Zachary

Dualing curators. I shortened up the instructions to conform to our style guidelines. Our readers don't need detailed SOP instructions.