Sazerac

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A classic New Orleans cocktail featuring rye whiskey, Peychaud’s bitters, and an absinthe rinse – one of America’s oldest and most revered cocktails.

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Recipe

1 cocktail (78ml)

Rye Whiskey
60 ml
Simple syrup (1:1)
7.5 ml
Peychaud’s Bitters
4 dashes
Absinthe
12 ml
Lemon Peel
1 strip

Recipe credit: Traditional New Orleans recipe, circa 1850s

Instructions

5 minutes to make

Step

Chill an Old Fashioned glass by placing it in the freezer or filling with ice water for several minutes.

Step

In a mixing glass, combine rye whiskey, simple syrup, and Peychaud’s bitters. Add ice and stir for 20-30 seconds until well chilled.

Step

Empty the chilled glass and rinse with absinthe by swirling 12ml around the interior, then discard excess.

Step

Strain the cocktail mixture into the absinthe-rinsed glass.

Step

Express the oils from a lemon peel over the drink by holding it skin-side down and giving it a firm twist. Discard the peel or drop into drink as preferred.

Equipment

Mixing glass

Bar spoon

Jigger

Hawthorne Strainer

Description

The Sazerac is a legendary cocktail that embodies the spirit of New Orleans, combining rye whiskey with the distinctive anise flavor of Peychaud’s bitters and an aromatic absinthe rinse. This meticulously crafted drink represents one of America’s oldest cocktail traditions, originally made with cognac before evolving to feature rye whiskey. The result is a complex, aromatic, and perfectly balanced cocktail that showcases the art of classic mixology.

Nutritional information

1 cocktail (78ml)

Calories

156

ABV

28.5 %

Alcohol

17.8 g

Carbs

3.2 g

Carbs from Sugar

3.2 g

Fat

0 g

Protein

0 g

Sodium

1 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Tips & Notes

Proper temperature control is crucial - ensure your glass is very cold and stir with plenty of ice to achieve the perfect balance of chilling without over-dilution.
The absinthe rinse should coat the glass lightly but thoroughly - too much will overpower the drink, while too little won't provide the characteristic aroma.
Peychaud's bitters are non-negotiable for an authentic Sazerac - their unique cherry-anise flavor profile cannot be replicated with other bitters.
When expressing the lemon peel, hold it at least 4 inches above the drink to allow the oils to mist over the surface rather than dropping directly into the liquid.

Can I substitute Angostura bitters for Peychaud's bitters?

No, Peychaud’s bitters are essential for an authentic Sazerac. They have a unique cherry-anise flavor profile that’s completely different from Angostura bitters. Using Angostura would create a different cocktail entirely.

Should I use rye whiskey or cognac?

Both are historically correct – the original 1850s recipe used cognac, but rye whiskey became standard during the phylloxera epidemic when cognac was scarce. Modern Sazeracs typically use rye, but cognac creates a smoother, more elegant version.

What if I don't have absinthe?

Absinthe is crucial for the characteristic flavor and aroma. In a pinch, you could use pastis or another anise-flavored spirit, but the result won’t be a true Sazerac. Herbsaint is a New Orleans alternative that was specifically created as an absinthe substitute.

Should I leave the lemon peel in the drink?

Traditional preparation calls for expressing the oils and discarding the peel, as the oils provide the desired citrus aroma without adding bitterness from the pith. However, some bartenders do drop the peel in for presentation – both methods are acceptable.