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The Sazerac is a classic whiskey cocktail originating in New Orleans’ French Quarter in the mid-1800s. The Sazerac is spirit-forward with herbal notes and a fresh citrus aroma! If you’re a whiskey lover, this cocktail is for you!
Table of Contents
Why This Recipe Works
The Sazerac is an interesting combo of rye whiskey (I like Sazerac Rye), sugar (simple syrup), absinthe, Peychaud bitters, and lemon peel. Peychaud’s bitters give the cocktail its signature reddish hue and somewhat floral aroma. The cocktail drinks like a spicy and floral Old Fashioned cocktail with deep notes of fresh citrus.
If you enjoyed this cocktail, also try the Scofflaw cocktail, Brooklyn cocktail, and Improved Whiskey Cocktail.
Ingredients
- Rye whiskey: I prefer Sazerac Rye because it’s solid and affordable. Michters, George Dickle, and Rittenhouse are all great options.
- Simple sugar: a 50-50 mix of water and sugar by weight. If you don’t have a scale, use 1 cup of water per 1 cup of sugar.
- Peychaud’s bitters: Peychaud bitters are red in appearance and offer an anise-forward, licorice-like flavor. These are critical to the signature flavor of the cocktail and should not be substituted.
- Angostura bitters: some recipes omit Angostura however I like to use a combination.
- Absinthe: absinthe is not mandatory but it does enhance the cocktail flavor, adding additional anise flavor. Any Absinthe you can find should do the trick. A bottle will last years.
- Lemon peel: lemon peel adds a burst of citrus flavor and aroma. It’s equally important as the Peychaud bitters. Rather than garnishing the drink, the peel should be discarded after expressing the oils.
See the recipe card for full information on ingredients and quantities below.
How to Make a Sazerac
Step 1.
Start with a chilled or frozen double old-fashioned glass. The Sazerac is served straight up with no ice. A chilled glass will keep your drink cool for longer. To quickly chill a glass, fill it with ice and water and stir.
Step 2.
The Sazerac starts with what’s called an absinthe rinse. Pour a bar spoon of absinthe into your serving glass and twirl it around to coat the entire interior of the glass. Discard the rest or take a swig.
Quick Tip
For an easier absinthe rinse, fill a mini cocktail spray bottle and mist the absinthe into the glass. This works well and doesn’t waste any absinthe.
Step 3.
Combine all remaining ingredients (except the lemon peel) in a mixing glass and vigorously stir with plenty of ice. Strain into the absinthe-coated glass.
Step 4.
Finish with oil of a lemon peel. Point the outer peel (non-pith side) outward facing the Sazerac and gently squeeze the edges so the oils spray out over the top of the drink. If done properly, you can see an oily film floating on the surface of your cocktail. The aroma should hit your nose as you sip. Discard the peel.
Expert Tips
- Most whiskey cocktails should be stirred rather than shaken, this prevents over-dilution and the introduction of too much oxygen.
- Place your glasses in the freezer to keep them chilled. This helps keep your drinks cooler for longer.
- Use a vegetable peeler to peel the lemon peel. This makes the task simple and ensures you don’t remove too much pith.
Frequently Asked Questions
While rye whiskey is traditional, you may substitute bourbon if you prefer.
The Sazerac is very similar to the Old Fashioned cocktail, however the Sazerac has pronounced anise notes from the Peychaud bitters and Absinthe. The Sazerac is also served chilled without ice.
All absinthe in the United States is made “thujone free”, which is known to have psychoactive effects.
More Whiskey Cocktails
Enjoy this recipe? If you made this cocktail, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Sazerac Cocktail Recipe
Ingredients
- 2 ounces rye whiskey, Sazerac Rye
- 1/4 ounce simple sugar
- 4 dashes of Peychaud’s bitters
- 2 dashes Angostura bitters
- Absinthe rinse
- Lemon peel
Instructions
- Start with a chilled or frozen double old-fashioned glass. The Sazerac is served straight up with no ice. A chilled glass will keep your drink cool for longer. To quickly chill a glass, fill it with ice and water and stir.
- The Sazerac starts with what’s called an absinthe rinse. Pour a bar spoon of absinthe into your serving glass and twirl it around to coat the entire interior of the glass. Discard the rest or take a swig. The other option is to buy a mini cocktail spray bottle and mist the absinthe into the glass. This works well and doesn’t waste any absinthe.
- Combine all remaining ingredients (except the lemon peel) in a mixing glass and vigorously stir with plenty of ice. Strain into the absinthe-coated glass.
- Finish with oil of a lemon peel. Point the outer peel (non-pith side) outward facing the Sazerac and gently squeeze the edges so the oils spray out over the top of the drink. If done properly, you can see an oily film floating on the surface of your cocktail. The aroma should hit your nose as you sip.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I only gave it 4 because I don’t like Rye. I want to like it but I can’t! Reason being Kevin Plank founder of Under Armour has a micro distillery here in Maryland and puts out Sagamore Farms Rye. He is from here and stayed bless his heart. Could I substitute bourbon?
I’m a bourbon lover as well. Experiment with it – why not. Have you tried Sazerac Rye? It’s pretty smooth and well balanced. My favorite rye for this cocktail since it was made for the cocktail!
Certainly make it with bourbon – it works that way IMHO. BTW Sagamore Rye is excellent and not too spicy, and as Shawn says, Sazerac Rye is also very smooth and obviously perfect for this cocktail… cheers!