Think of the Sazerac as a cousin to the Old Fashioned, but made with rye whiskey (or cognac) instead of bourbon. It’s so simple to make one! Swirl Absinthe in a chilled cocktail glass to coat the inside before adding a mixture of sugar, bitters, and rye whiskey. A lemon peel garnish is a bright finishing touch.
The Sazerac cocktail was named the official cocktail of New Orleans in 2008, but it has existed there since approximately the 1800s. Originally made with French Sazerac cognac, it is now typically made with rye whiskey instead. For more cocktail recipes, try my hurricane drink, whiskey sour, and boulevardier.
Ingredients
Sugar cube — a sugar cube sweetens the cocktail. See the Pro Tips section for swaps if you do not have sugar cubes.
Peychaud’s bitters — citrusy, anise-forward Peychaud’s bitters are a vital component to the flavor of a Sazerac cocktail. You can find this in most well-stocked liquor stores.
Whiskey — use a good quality rye whiskey. For the most authentic cocktail, use Sazerac brand rye whiskey.
Absinthe — an absinthe rinse adds depth to the flavors in this drink. Since the Absinthe is very strong, you only need to lightly coat the inside of the glass with the liquor to impart its herbal and licorice flavor to the cocktail. You can also use Herbsaint.
Garnish — a lemon peel is the perfect finishing touch.
What’s The Difference Between A Sazerac And An Old Fashioned?
While the components are very similar, these cocktails have quite a different flavor profile. The main difference between an Old Fashioned and a Sazerac is the base spirit. An Old Fashioned is made with bourbon, while a Sazerac is made with cognac or rye whiskey. An Old Fashioned tends to be a bit sweeter, flavored with Angostura bitters and orange zest and is served with a large ice cube. Sazeracs have a more herbal flavor from the absinthe and Peychaud bitters and are garnished with lemon zest.
How To Make A Sazerac
1. Chill a rocks glass by filling it with ice or by placing it in the freezer for 5 to 10 minutes. While the glass chills, to another rocks glass, add the sugar cube and Peychaud’s bitters. Muddle the sugar cube with the bitters until the sugar dissolves.
2. Add the rye whiskey to the mixing glass with the sugar mixture.
3. If you chilled the first glass with ice, remove the ice. Add the Absinthe to the empty glass. Swirl the Absinthe to coat the inside of the glass.
4. Discard any absinthe that remains.
5. Pour the rye whiskey mixture into the chilled glass containing the rinse of absinthe.
6. Garnish with a lemon twist, and enjoy.
Can I Substitute Cognac For Rye Whiskey?
Yes, you can. In fact, the Sazerac was originally made with cognac, specifically Sazerac de Forge et Fils Cognac, which was made by the French cognac company, Sazerac. But it shifted to rye whiskey around the turn of the 20th century, when cognac became difficult to find. When you use cognac, with its notes of vanilla and fruit, the cocktail will taste a bit different but is absolutely delicious.
Pro Tips For Making This Recipe
- Chill the glass. There is no ice in this classic cocktail recipe, so you will need to chill the glass first. Either fill the rocks glass with ice to chill it or simply place the empty glass in the freezer for 5 to 10 minutes.
- In place of a sugar cube, you can use 1 teaspoon of granulated sugar or 1 teaspoon of a strong simple syrup (2:1 ratio of sugar to water).
- Add Angostura bitters: Some recipes also add a dash of Angostura bitters for even more complexity and herbal flavor.
Frequently Asked Questions
It is said that Peychaud’s bitters were created by Antoine Amédée Peychaud, who owned an apothecary in New Orleans. They are both gentian liqueur-based, but Angostura bitters have prominent notes of cinnamon and allspice, whereas Peychaud’s bitters have a more intense anise, licorice-like flavor.
Yes, but it is a key ingredient in the original recipe for a traditional Sazerac. You could swap it for Herbsaint, which is probably one of the most common absinthe substitutes for this cocktail, or Pernod (another anise-flavored liqueur).
Herbsaint, an anise-flavored liqueur, was created in the 1930s and is a replacement for Absinthe, which was banned in the US from 1912 to 2007 due to purported hallucinogenic effects. Herbsaint is now quite often used to make Sazeracs, even though Absinthe is no longer illegal.
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Sazerac Recipe
Equipment
- Muddler
- 2 rocks glasses
- Ice
Ingredients
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- 2 ounces rye whiskey
- ¼ ounce absinthe (Herbsaint)
- Lemon peel to garnish
Instructions
- Chill a rocks glass with ice or place it in the freezer for 5 to 10 minutes.
- Place the sugar cube in another rocks glass and add the Peychaud’s bitters. Muddle the sugar cube with the bitters until the sugar dissolves. Add the rye whiskey to this glass and mix well to combine.
- Remove the ice from the chilled glass and add the absinthe. Swirl the absinthe to coat the inside of the glass and discard anything that remains. Pour the rye whiskey mixture into the chilled glass.
- Garnish with a lemon twist.
Notes
- Chill the glass. There is no ice in this classic cocktail recipe, so you will need to chill the glass first. Either fill the rocks glass with ice to chill it or simply place the empty glass in the freezer for 5 to 10 minutes.
- In place of a sugar cube, you can use 1 teaspoon of granulated sugar or 1 teaspoon of a strong simple syrup (2:1 ratio of sugar to water).
- Add Angostura bitters: Some recipes also add a dash of Angostura bitters for even more complexity and herbal flavor.
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