Sazerac
The Sazerac is a classic New Orleans cocktail that combines rye whiskey or cognac with a sugar cube, Peychaud's bitters, and a hint of absinthe for a distinctive herbal aroma. Served in a chilled glass, it is garnished with a twist of lemon peel, offering a perfect balance of sweetness and bitterness that reflects the rich history of this iconic drink.
Ingredients
- 1 tspRicard
- 1/2 tsp superfineSugar
- 2 dashesPeychaud bitters
- 1 tspWater
- 2 ozBourbon
- 1 twist ofLemon peel
Pairs Well With
- Crawfish boil
- Gumbo
- Beignets
- Blackened catfish
- Creole jambalaya
Preparation
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish.
Best Enjoyed
Pro Tips
Use rye whiskey as the primary spirit for authentic New Orleans style
absinthe rinse is essential—coat the glass and discard excess for subtle anise notes
serve in a rocks glass with ice
use Peychaud's bitters exclusively for historical accuracy and proper flavor profile
garnish with a lemon peel
History & Origins
The Sazerac is one of America's oldest cocktails, originating in 1830s New Orleans at the famous Sazerac Coffee House, and is considered a direct ancestor to the modern martini and Manhattan. This iconic drink represents the birth of American cocktail culture and the unique drinking traditions of New Orleans's Creole society. The Sazerac's legacy defines Louisiana's contribution to global cocktail heritage and remains the official cocktail of New Orleans.
Variations
Sazerac with Cognac
Substitutes cognac for rye whiskey in traditional old-style preparation
Modern Sazerac
updates the recipe with modern absinthe and contemporary rye selections
Sazerac Cocktail Variation
incorporates additional aromatic bitters for complexity
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