Highland Sazerac

HIGHLAND SAZERAC

• 1½ oz. / 45 ml. cognac

• ½ oz. / 15 ml. Speyside scotch*

• ¼ oz. / 7.5 ml. simple syrup

• 3 dashes Peychaud’s bitters

• 2 dashes Angostura bitters

• Green Chartreuse, to rinse

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a chilled glass rinsed with Chartreuse over a BFC / garnish with lemon twist

ABOUT
This is a modified version of a cocktail created by Don Lee at Please Don’t Tell (PDT; New York City). The original version used Yellow Chartreuse, but Difford’s Guide suggested green. The Chartreuse gives this one an extra layer of herbal complexity with the dash of malt. Cheers y’all!

*Difford’s Guide also used Speyside scotch. I am not sure what Don Lee used at PDT; I believe Highland is a reference to Scotland in general, but may specifically be referencing that region of scotch