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Sazerac
DifficultyBeginner
Discover the bold elegance of the Sazerac cocktail — a New Orleans classic crafted with rye whiskey, bitters, sugar, and an absinthe rinse. Served neat with a lemon twist, this aromatic drink is complex, spirit-forward, and steeped in cocktail history.
2ozrye whiskey (or split with cognac, traditional style)
1sugar cube (or ½ tsp simple syrup)
2dashesPeychaud’s bitters
A few drops of water
¼ozabsinthe (for rinsing glass)
Ice (for chilling glass and stirring)
Garnish: Lemon peel
1
Chill your serving glass: Fill an old-fashioned glass with ice and set aside.
In a separate mixing glass, add the sugar cube and bitters. Add a few drops of water and muddle until the sugar is mostly dissolved.
Add rye whiskey to the mixing glass. Fill with ice and stir for 20–30 seconds to chill and slightly dilute.
Discard ice from your serving glass. Rinse it with absinthe (swirl it around to coat the inside), then discard the excess.
Strain the whiskey mixture into the prepared glass neat (no ice).
Express a lemon peel over the drink to release oils, then discard or use as garnish.
Pairing Suggestions
2
Andouille sausage bites or Cajun charcuterie
Dark chocolate with sea salt
Beef tartare or steak crostini
Pecans or spiced nuts
Blue cheese or Stilton
The Sazerac’s depth and aromatic complexity make it a superb match for bold, fatty, and umami-rich pairings.
Tips & Notes
3
Use Peychaud’s bitters — it’s essential to the Sazerac’s signature flavor and color.
Absinthe is critical, even in small amounts. Don’t skip the rinse — it defines the drink’s aroma.
Rye adds spice, while cognac (in a 50/50 split or alone) adds smoothness — both are historically correct.
No ice in the final serve — it's meant to be strong, aromatic, and gently warmed as you sip.
Keep everything cold, especially the glass, to enhance smoothness and focus the aroma.
Side Info
4
The Sazerac is widely considered America’s first cocktail, born in early 1800s New Orleans. Originally made with cognac, it evolved with rye whiskey when phylloxera devastated French vineyards. Today, it’s the official cocktail of New Orleans and a symbol of refined Southern drinking culture.
2ozrye whiskey (or split with cognac, traditional style)
1sugar cube (or ½ tsp simple syrup)
2dashesPeychaud’s bitters
A few drops of water
¼ozabsinthe (for rinsing glass)
Ice (for chilling glass and stirring)
Garnish: Lemon peel
Directions
1
Chill your serving glass: Fill an old-fashioned glass with ice and set aside.
In a separate mixing glass, add the sugar cube and bitters. Add a few drops of water and muddle until the sugar is mostly dissolved.
Add rye whiskey to the mixing glass. Fill with ice and stir for 20–30 seconds to chill and slightly dilute.
Discard ice from your serving glass. Rinse it with absinthe (swirl it around to coat the inside), then discard the excess.
Strain the whiskey mixture into the prepared glass neat (no ice).
Express a lemon peel over the drink to release oils, then discard or use as garnish.
Pairing Suggestions
2
Andouille sausage bites or Cajun charcuterie
Dark chocolate with sea salt
Beef tartare or steak crostini
Pecans or spiced nuts
Blue cheese or Stilton
The Sazerac’s depth and aromatic complexity make it a superb match for bold, fatty, and umami-rich pairings.
Tips & Notes
3
Use Peychaud’s bitters — it’s essential to the Sazerac’s signature flavor and color.
Absinthe is critical, even in small amounts. Don’t skip the rinse — it defines the drink’s aroma.
Rye adds spice, while cognac (in a 50/50 split or alone) adds smoothness — both are historically correct.
No ice in the final serve — it's meant to be strong, aromatic, and gently warmed as you sip.
Keep everything cold, especially the glass, to enhance smoothness and focus the aroma.
Side Info
4
The Sazerac is widely considered America’s first cocktail, born in early 1800s New Orleans. Originally made with cognac, it evolved with rye whiskey when phylloxera devastated French vineyards. Today, it’s the official cocktail of New Orleans and a symbol of refined Southern drinking culture.
