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Santiago Sazerac

Santiago Sazerac cocktail
Whiskey Rocks Lemon Peel


  • 1.5 oz Catan Pisco
  • .25 oz absinthe
  • 3 dashes Peychaud’s Bitters
  • 1 sugar cube
  • A few drops water


  1. Prep: Muddle the sugar and bitters: Add drops cold water to help break the sugar cube down, if needed
  2. Add Catan and large ice cube: Stir slowly until chilled
  3. Strain and serve: Strain the mix into rocks glass
  4. Twist the lemon peel above the cocktail to release the oils, then run it along the edge of the glass and garnish