Sazerac cocktail
The Sazerac cocktail is a strong, aromatic drink combining a rye whisky mixed with bitters and sugar – then poured into an absinthe-rinsed glass.
The Sazerac cocktail originated in 1838 in New Orleans by apothecary Antoine Peychaud. The drink was named after the brand of cognac used into the original drink.
- Prep Time:
- Total Time:
- Type: Cocktail
- Units: 2
Equipment
- Old Fashioned glass
Ingredients
- 75 ml rye whisky
- 3 dashes Peychaud's bitters
- 2 dashes Angostura bitters
- 1 sugar cube
- absinthe (to coat the glass)
- 1 lemon peel (to garnish)
Instructions
- Coat the chilled old-fashioned glass with absinthe, discard the liquid and keep the glass aside.
- Pour the bitters into a mixing glass, add sugar and muddle the cube.
- Add the rye whisky to a mixing glass and stir the mix.
- Pour the mixture into an absinthe-rinsed glass.
- Gently squeeze the lemon twist over the drink, use the same to garnish the glass.
FAQ
What makes a Sazerac unique?
The absence of ice in the glass, the use of Peychaud’s bitters, and the absinthe rinse give it a distinctive aroma and flavour.
Which whiskey is best for a Sazerac?
Traditionally, a Sazerac is made with rye whiskey, which gives spice and dryness. Bourbon makes it smoother and sweeter, but rye is closer to the cocktail’s New Orleans roots. Some bartenders even split the base between the two for balance, just like many people experiment with rum blends in a Mai Tai.
Why rinse the glass with absinthe?
It imparts a subtle aniseed aroma and flavour without overpowering the drink.
Can I substitute Angostura bitters?
Peychaud’s bitters are essential for authenticity, but a small dash of Angostura can be added to complement it if desired.
What makes the Sazerac different from an Old Fashioned?
They look similar, but the Sazerac is drier and more complex. The absinthe rinse adds an anise kick, and Peychaud’s bitters bring a brighter, herbal flavour compared to Angostura in an Old Fashioned. If the Old Fashioned is smooth jazz, the Sazerac is a brassy New Orleans parade.
Do I need a sugar cube or can I use syrup?
A sugar cube is standard, as it dissolves slowly and allows control over sweetness, but simple syrup can be used for convenience.
When was the Sazerac created?
It’s often called the first official cocktail of New Orleans, dating back to the mid-1800s. Originally it was made with cognac, but as phylloxera devastated French vineyards, rye whiskey became the standard base.