Classic · New Orleans · Very Strong
Sazerac
In the owner’s words: Powerful · Brawny · Spiced · Anise
- Base
- Rye
- Glass
- Rocks (Gibraltar)
- Method
- Stirred
- Effort
- Intermediate · 6 min
- ABV
- 35%
Build
- Rye Whiskeyor Rittenhouse Rye / Other high-proof rye · Sazerac Rye preferred
- V.S.O.P. Cognacor Other quality Cognac
- Simple Syrupor Sugar cube muddled with water · 1:1 sugar to water ratio
- Peychaud's Bitters
- Angostura Bitters
- Absintheor Herbsaint / Pernod · Swirl in glass and discard excess
- LemonExpress oils over drink · garnish
You’ll need: Mixing glass, Bar spoon, Strainer
Method — Stirred
- Chill a rocks glass (traditionally a short, wide old-fashioned glass)
- Rinse the chilled glass with absinthe, coating the interior completely, then discard excess
- In a mixing glass, combine rye, Cognac, simple syrup, Peychaud's bitters, and Angostura bitters
- Add ice and stir until well-chilled (about 30 seconds)
- Strain into the absinthe-rinsed glass (traditionally served without ice)
- Express lemon peel oils over the surface of the drink
- Traditionally, the lemon peel is discarded rather than used as garnish
The story
One of America's oldest cocktails, originating in New Orleans around 1838. Originally made with Cognac, it evolved to use rye whiskey after phylloxera devastated French vineyards in the late 1800s. The modern version often combines both spirits. Named after the Sazerac Coffee House where it was first served.
Variations
Traditional versions use only rye or only Cognac. Some modern versions include a small amount of Demerara syrup for richness. The 'improved' Sazerac might include a small amount of maraschino liqueur.
Host tips
The absinthe rinse is crucial but should be subtle. Using a chilled glass helps the drink stay cold without ice. Peychaud's Bitters are essential and cannot be substituted.
