Piquant Armagnac Sazerac

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Alba Huerta reinvents a Sazerac with spicy ancho chile liqueur and Armagnac — a kind of brandy that was her gateway spirit to mixology.

Published on July 6, 2015

Total Time:

5 mins

Yield:

1

"When I first tried Armagnac, I was like, 'What is this? What's happening here?' It opened up the world of craft cocktails," Huerta says.

Recipe from Food & Wine Cocktails 2015.

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Ingredients

Rich Simple Syrup

In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool, and refrigerate in an airtight container for up to 1 month.

Mist a chilled coupe with 3 sprays of the absinthe–ancho chile liqueur mixture. In a mixing glass, combine the Armagnac, whiskey, simple syrup and both bitters. Fill the glass with ice and stir well. Strain into the prepared coupe and garnish with the lemon twist and skewered chile.