Sazerac
A New Orleans whiskey cocktail with absinthe rinse, sugar, and Peychaud’s bitters served neat.
The Sazerac is a focused New Orleans cocktail built on rye whiskey, sugar, and Peychaud’s bitters in an absinthe-rinsed glass. Rye brings spice and backbone, Peychaud’s adds anise, cherry, and bitter notes, and the absinthe rinse contributes a distinct herbal perfume. Served without ice in a chilled rocks glass, the drink is intense, dry, and aromatic. Proper dilution during stirring is critical because the drink will not continue to dilute once poured.
Ingredients
- • 2 oz rye whiskey
- • 0.25 oz simple syrup or 1 sugar cube
- • 3-4 dashes Peychaud‚Äôs bitters
- • absinthe for rinse
Did you know?
“Often called one of America‚Äôs earliest named cocktails, the Sazerac is tied to mid-19th-century New Orleans and the Sazerac House brand. Early versions likely used brandy before rye whiskey became standard after phylloxera impacted French cognac supplies. Wondrich and other historians analyze advertisements and bar programs from the era to track this shift. Today the drink is central to New Orleans cocktail identity and is recognized in local cultural heritage designations.”
Bartender's Note
Chill the serving glass well, use a restrained absinthe rinse, and express the lemon peel over the drink before discarding or adding as a garnish.
How to make the Sazerac
- 1Rinse a chilled old-fashioned glass with a small amount of absinthe, discarding the excess
- 2In a separate mixing glass, combine rye whiskey, simple syrup or sugar, and Peychaud’s bitters with ice
- 3Stir until well chilled and properly diluted
- 4Strain into the prepared absinthe-rinsed glass without ice
- 5Express a lemon twist over the surface, rim the glass, and either discard or drop in as garnish
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