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Dry roasted Sazerac

by Lee Westcott
  1. Dry roasted Sazerac
Item 1 of 1
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Dry roasted peanuts may be a classic bar snack, but here Matt Whiley goes one step further and daringly uses them to imbue cognac with a subtle sweet and smoky flavour. This whip-smart cognac cocktail recipe is easily whipped up, so keep in mind for the busy festive season, especially once you have infused the cognac.

First published in 2015
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Ingredients

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Imperial

For the dry roasted cognac

  • 35g of peanuts, dry roasted
  • cognac, 1 bottle (700ml)

To finish

  • 7ml of sugar syrup
  • 3 dashes of Peychaud's bitters
  • ice
SAVE RECIPE

Method

1
To prepare the dry roasted cognac, add the dry roasted peanuts to the cognac and leave to infuse for 4 hours. Pass through a fine strainer into a clean bottle. This infused cognac will yield 14 cocktails
  • 35g of peanuts, dry roasted
  • cognac, 1 bottle (700ml)
2
To assemble the cocktail, fill the glass with ice to chill. Remove the ice and pour in 50ml of the infused cognac, bitters and sugar syrup. Stir to combine and serve
  • 7.5ml of sugar syrup
  • 3 dashes of Peychaud's bitters
  • ice
First published in 2015
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Lee Westcott

After formative years with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea, Lee Westcott rose to fame at The Typing Room before launching Pensons – a beautiful restaurant with rooms on the Netherwood Estate in Worcestershire.

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