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.
- 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.
Is rye whiskey necessary?
Rye whiskey is traditional and gives the cocktail its bold, spicy character. Cognac can be used for a smoother, more floral profile.
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 is in a Sazerac cocktail?
A Sazerac typically contains rye whiskey (or sometimes cognac), a sugar cube, Peychaud’s bitters, and absinthe, served in a chilled, absinthe-rinsed glass.
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.