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Pumpkin Sazerac

The Pumpkin Sazerac is a seasonal twist on the classic New Orleans cocktail. With cognac as the base, pumpkin syrup adds a touch of autumnal sweetness, while the bitters and absinthe bring complexity and depth. This bold, flavorful cocktail is perfect for those seeking a festive yet refined drink experience.

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Pumpkin Sazerac

Pumpkin Sazerac

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: fall, fall cocktails, fall cognac cocktail, fall pumpkin, Pumpkin, sazerac, sazerac variations
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz cognac
  • 0.5 oz pumpkin syrup
  • 3 dashes Peychaud’s bitters
  • 0.25 oz absinthe

Instructions

  • Add the cognac, pumpkin syrup, and Peychaud’s bitters into a mixing glass filled with ice.
  • Stir the mixture until well-chilled.
  • Rinse an old-fashioned glass with absinthe by swirling it around the inside, then discard any excess.
  • Strain the stirred mixture into the prepared glass.
  • Serve immediately and enjoy your seasonal twist on the Sazerac.

Notes

Pro Tips
  • To create a subtle absinthe flavor, ensure you only coat the glass and discard any excess.
  • Use high-quality cognac to bring out the best flavors in this spirit-forward cocktail.
  • Chill the glass beforehand to keep the drink colder for longer.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Pumpkin Sazerac offers a rich and smooth cognac base, enhanced by the warm, spiced sweetness of the pumpkin syrup. The bitters add a hint of complexity, while the absinthe rinse provides a subtle, aromatic licorice note. This cocktail balances warmth, spice, and depth in a refined and seasonal package.

See also  Spiced Honey Bourbon Old Fashioned
Pumpkin Sazerac
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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