A timeless New Orleans classic, the Sazerac is a boozy, aromatic cocktail that combines rye whiskey, absinthe, sugar, and Peychaud’s bitters. It’s strong, slightly sweet, and intensely aromatic—a quintessential sipping cocktail that embodies Southern sophistication.
🍸 Style: Spirit-forward / Classic
🌿 Flavor Profile: Bold, spicy, herbal
🕰 Time to Make: 5 minutes
🥃 Glassware: Old Fashioned glass (chilled)
🧊 Method: Stirred
Mixing glass
Jigger or measuring tool
Bar spoon
Fine mesh strainer
Old Fashioned glass
Place the Old Fashioned glass in the freezer or fill it with ice water to chill while preparing the cocktail.
Once the glass is thoroughly chilled, discard the ice water.
Add ¼ oz absinthe to the glass and swirl to coat the inside.
Discard the excess absinthe or set it aside.
In a mixing glass, add:
1 sugar cube
3 dashes Peychaud’s bitters
Muddle until the sugar dissolves.
Alternatively, use ½ oz simple syrup to speed up the process.
Add 2 oz rye whiskey to the mixing glass.
Fill with ice and stir for 20–30 seconds until well-chilled.
Strain the cocktail into the absinthe-rinsed glass.
Serve neat, without ice.
Express the oils from a lemon twist over the surface of the drink.
Rub the twist around the rim and drop it in or discard.
Cognac Sazerac: The original recipe used cognac instead of rye. Swap for a smoother, slightly sweeter profile.
Bourbon Sazerac: Use bourbon instead of rye for a richer, sweeter version.
Orange Twist: For a slightly different flavor profile, use an orange twist instead of lemon.
Spicy Sazerac: Add a dash of Angostura bitters for a spicier kick.
Cold Brew Sazerac: Add ¼ oz coffee liqueur or cold brew concentrate for a modern twist.
Appetizers: Smoked duck breast, charcuterie, or spiced nuts
Snacks: Dark chocolate, roasted almonds, or pralines
Dessert: Pecan pie, crème brûlée, or tiramisu
0 servings