Sazerac
New Orleans' oldest cocktail: rye whiskey, sugar and Peychaud's bitters in a glass scented with absinthe.
Ingredients
- Rye whiskey60 ml
- Absinthe, to rinse the glassrinse the glass
- Simple syrup (1 part Sugar, 1 part Water)10 ml
- Peychaud's bitters4 dashes
- Aromatic bitters (Angostura), for extra depth1 dash
- Lemon, to garnish (optional)1 twist
Method
- Chill a rocks glass thoroughly, ideally with ice and water, while you prepare the rest.
- Stir the sugar syrup and both bitters together in a mixing glass.
- Add the rye and plenty of ice, and stir for 20–30 seconds until ice cold.
- Tip the ice out of the chilled glass, swirl it with absinthe and pour away the excess.
- Strain the drink into the absinthe-rinsed glass, express the oils from a piece of lemon peel over the top and drop the peel in or lay it alongside.
About this drink
The Sazerac comes from mid-19th-century New Orleans and is often counted among the earliest named cocktails. It was first made with cognac, but the story goes that when phylloxera ravaged the French vineyards, rye whiskey took over as the base. Peychaud's bitters and the absinthe rinse remain its unmistakable signature, and in 2008 Louisiana named it the official cocktail of New Orleans.
Questions and answers
Why is the glass rinsed with absinthe in a Sazerac?
A thin coating on the inside of the glass gives just a hint of anise that ties the rye and the two bitters together. A full measure of absinthe would take over completely.
Rye or cognac in a Sazerac?
The Sazerac started out with cognac before rye became the standard after the phylloxera crisis devastated France's vineyards in the 1800s. Both are authentic; rye is simply more common today.
Why both Peychaud's and Angostura bitters in a Sazerac?
Peychaud's brings a sweeter, anise-floral note, while Angostura adds spiced depth. Together they create the layered complexity the Sazerac is known for.
