The Ultimate Sazerac Cocktail Recipe: Crafting New Orleans’ Iconic Drink

The Sazerac is more than a cocktail, it’s a liquid tribute to New Orleans’ vibrant past. Born in the 1830s at the Sazerac Coffee House (later the Sazerac Bar), this drink began as a cognac-based remedy crafted by Creole apothecary Antoine Peychaud, who infused his proprietary bitters into the mix. When phylloxera devastated France’s vineyards in the 1870s, bartenders swapped cognac for American rye whiskey, and the modern Sazerac was born.

In 2008, it was crowned New Orleans’ official cocktail, a nod to its cultural legacy. With its bold rye backbone, absinthe’s herbal mystique, and Peychaud’s floral bitters, the Sazerac remains a symbol of resilience and sophistication.

Why This Recipe Stands Out

• Authenticity: Stays true to its 19th-century roots while offering modern tweaks.
• Complexity: Balances spicy, herbal, and sweet notes in one sip.
• Versatility: Adaptable for home bartenders and pros alike.

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Sazerac Cocktail Recipe

The Sazerac is a classic New Orleans cocktail known for its bold flavors of rye whiskey, aromatic Peychaud’s bitters, and a hint of absinthe. This iconic drink is a perfect balance of spicy, herbal, and sweet notes, making it a must-try for cocktail enthusiasts.

Course Beverage, Cocktail

Cuisine American

Keyword classic cocktail, New Orleans, Sazerac

Prep Time 4 minutes minutes

Total Time 4 minutes minutes

Servings 1

Calories 140kcal

Cost 4

Equipment

• Old-fashioned glass (or rocks glass)
• Mixing glass
• Bar spoon
• Jigger (for measuring)
• Strainer
• Muddler (or spoon for dissolving sugar)

Ingredients

• 2 oz rye whiskey e.g., Sazerac Rye or Rittenhouse
• 1 sugar cube or ½ tsp simple syrup
• 4 dashes Peychaud’s bitters
• ¼ oz absinthe or Herbsaint, for rinsing the glass
• 1 lemon peel for garnish
• Ice for stirring and chilling

Instructions

• Chill the Glass: Fill an old-fashioned glass with ice and set aside to chill while preparing the drink.
• Absinthe Rinse: Discard the ice from the glass. Add absinthe, swirl to coat the interior, and pour out the excess.
• Muddle Sugar and Bitters: In a mixing glass, muddle the sugar cube with Peychaud’s bitters until dissolved.
• Build the Drink: Add rye whiskey and ice to the mixing glass. Stir vigorously for 20–30 seconds to chill and dilute.
• Strain and Serve: Strain the mixture into the absinthe-rinsed glass. Twist a lemon peel over the drink to release its oils, then discard or garnish.

Notes

Rye Whiskey: Use high-proof rye for a spicier, more authentic flavor.

Absinthe Rinse: A light coating is enough, too much can overpower the drink.

Lemon Peel: Express the oils over the drink but avoid dropping the peel in to prevent bitterness.

Stirring: Stir, don’t shake, to maintain the cocktail’s clarity and texture.

Variations: Try a split base with 1 oz rye and 1 oz cognac for a vintage twist.

Nutrition

Serving: 90g | Calories: 140kcal | Carbohydrates: 4g | Sodium: 2mg | Potassium: 10mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 2mg

Common Mistakes to Avoid

• Skipping Peychaud’s: Angostura bitters lack the Sazerac’s signature floral-cherry notes.
• Shaking: Causes over-dilution and cloudiness. Stirring preserves clarity.
• Cheap Absinthe: Avoid neon-green brands. Use St. George or Lucid for authentic herbal depth.

Creative Variations

• Original Cognac Sazerac: Substitute 1 oz cognac (Pierre Ferrand 1840) for half the rye.
• Smoky Sazerac: Rinse glass with peated Scotch (Laphroaig) instead of absinthe.
• Vegan Sazerac: Use vegan-certified sugar and skip bone-char processed brands.

Serving Suggestions

• Pairings: Dark chocolate, oysters Rockefeller, or Creole deviled eggs.
• Occasions: Mardi Gras, jazz nights, or as a bold nightcap.
• Glassware: Serve in a vintage crystal glass for old-world charm.

Nutrition & Specs

• Calories: ~210 per serving
• ABV: 35–40% (a strong sipper!)
• Prep Time: 5 minutes
• Total Time: 10 minutes

FAQs