Ingredients
- 3 oz Brandy or Rye
- 1/2 oz Demerara Syrup
- 10 Dashes Peychaud's Bitters
- 1 lemon twist
- Absinthe Herbal Liqueur
Instructions
- Combine all ingredients in mixing glass with ice.
- Stir.
- Strain into chilled rocks glass rinsed with absinthe, with no ice.
- Garnish with lemon twist and enjoy.
Estimated Nutrition:
Where it came from
1830s New Orleans, at the Sazerac Coffee House on Royal Street. Originally built around Sazerac brand cognac and Peychaud's bitters. The phylloxera plague wiped out French vineyards in the 1880s and bartenders swapped in American rye whiskey. The drink stayed.
Louisiana made it the official state cocktail in 2008. New Orleans bars still serve it by the thousand during Tales of the Cocktail every July. Most American cocktail bars know the recipe by heart.
What it tastes like
Spicy from the rye, sweet from the sugar, complex from the bitters, with absinthe hitting the nose first. Anise, fennel, faint medicinal herbs.
It's stirred, no citrus juice, no fruit, no ice in the serving glass. Drinks more like a perfumed whiskey neat than a typical cocktail.
The technique
Chill an Old Fashioned glass with ice and water while you build. Rinse with absinthe (or Herbsaint), discard the excess. Stir 60ml rye, 5ml sugar syrup, and three dashes of Peychaud's with ice for 30 seconds. Strain into the absinthe-rinsed glass, no ice. Twist a lemon peel over the top, discard the peel.
Discard the lemon peel. Don't drop it in. The oils stay on the surface and that's where you want them.
Drink Buddy Exclusive
Tell us what's in your cabinet.
Our Cocktail Builder takes whatever bottles you've got and hands you every drink you can actually make tonight.
Get the Drink Buddy newsletter
One drink, one tip, one Tuesday a month.
Plus the recipes we drop before they hit the site. Zero spam.
Ingredient Spotlight
The bottles that make or break this drink.
The rye
- Use
- Sazerac Rye, Rittenhouse, Bulleit Rye
- Try
- Cognac (the historic original)
- Why
- Rye has spice that holds up to absinthe and bitters. Cognac is the historic version.
The bitters
- Use
- Peychaud's Aromatic Bitters (red label)
- Skip
- Angostura on its own (different drink)
- Why
- Peychaud's is anise-forward. Without it, this isn't a Sazerac.
The absinthe
- Use
- Absinthe (Pernod, La Fee, St George) or Herbsaint
- Skip
- Pastis or anise liqueur
- Why
- Absinthe is original. Herbsaint was the New Orleans replacement during the absinthe ban.
Variations
Other stirred whiskey classics that share the Sazerac DNA.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Bourbon works (sweeter). Cognac is the historic original.
You can't skip them and call it a Sazerac.
Herbsaint, Pernod, or any pastis.
5ml of simple syrup.
Add a 5ml splash of cold water.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Sazerac?
Rye whiskey, sugar, Peychaud's bitters, and an absinthe rinse. Stirred, no ice in the glass, lemon-peel garnish.
How do you make a Sazerac?
Chill an Old Fashioned glass. Rinse with absinthe and pour out the excess. Stir 60ml rye, 5ml sugar syrup, and three dashes of Peychaud's with ice for 30 seconds. Strain into the chilled glass. Express a lemon peel over the surface and discard.
Where did the Sazerac come from?
1830s New Orleans, Sazerac Coffee House on Royal Street. Started with Sazerac brand cognac. Switched to rye after the phylloxera plague wiped out French vineyards in the 1880s.
Why does the absinthe go in as a rinse?
Absinthe is intense. A full pour would dominate. Rinsing leaves enough on the walls and in the air to hit the nose without flooding the palate.
Can I use bourbon instead of rye?
Yes, but the drink will be sweeter. Rye's spice is what cuts the bitters and absinthe.
Why is no ice in the glass?
The chill comes from stirring. Adding ice on top would over-dilute and mute the bitters and absinthe.
Should I drop the lemon peel into the drink?
No. Express the oils over the surface, then discard.
How strong is a Sazerac?
Around 35 to 40 percent ABV in the glass after dilution.
What is the official cocktail of New Orleans?
The Sazerac. Louisiana made it official in 2008.
What glass should I use?
An Old Fashioned (rocks) glass, chilled.
More Like This
More cocktails for slow sipping and serious conversation.
