The Sazerac is one of the oldest American cocktails – originating in New Orleans, originally made with Cognac, but today most commonly with Rye Whiskey. The glass is rinsed with absinthe, and the drink itself is served straight into the chilled glass without ice. Peychaud’s Bitters and a lemon twist provide the unmistakable character.
Here’s what you need for the Sazerac
5 cl Rye Whiskey
1 cube sugar (or 1 cl simple syrup)
3 dashes Peychaud’s Bitters
1 dash Angostura Bitters (optional)
Absinthe for rinsing
1 lemon twist
What matters
The twist is traditionally not added to the drink but discarded after squeezing or placed on the saucer. Reason: The bitterness of the white pith would alter the drink over time. Additionally, the Sazerac was originally a breakfast drink – no chewing required. Don’t skimp on the absinthe: a thin film is enough, but it must coat the entire glass. Herbsaint or Pernod can also be used if genuine absinthe isn’t available.
Variations
- Original Sazerac (Cognac) — 5 cl Cognac instead of Rye, otherwise identical – this is how it was mixed in the 19th century before the phylloxera crisis made Cognac scarce.
- Improved Sazerac — Additionally 0.5 cl maraschino liqueur and 1 dash absinthe directly in the drink (instead of just rinsing), but still rinse the glass with absinthe beforehand.
- Bourbon Sazerac — 5 cl Bourbon instead of Rye – softer, sweeter, less peppery. Works, but it’s not the original.
Frequently asked questions
Which Rye Whiskey is best?
Rittenhouse Rye (50 % vol) or Sazerac Rye (both from Buffalo Trace) are the standards. Bulleit Rye or Wild Turkey Rye also work – the key is at least 45 % vol to prevent the drink from tasting watered down.
Can I use pastis instead of absinthe?
Yes, Pernod or Ricard work. Herbsaint was developed in New Orleans specifically as an absinthe substitute and is historically accurate. However, genuine absinthe is more aromatic.
Why isn’t the Sazerac served on ice?
Tradition and texture: The drink should be concentrated and cool, but not watered down. Stirring cools it sufficiently, and the glass is pre-chilled – ice in the glass would dilute the character.
What makes Peychaud’s Bitters so special?
Peychaud’s is sweeter and more floral than Angostura, with anise and cherry notes. It was developed in New Orleans by Antoine Peychaud and is essential for the Sazerac – Angostura alone doesn’t capture the flavor.
