I was all about the sazerac before I went to New Orleans and jumped on the sazerac train. A classic cocktail originating in NOLA’s French Quarter in the mid 1800’s. Yes the 1800’s. Something I find to this day, absolutely fascinating. Maybe I’m a nerd, but the idea of sipping a cocktail created nearly 200 years ago as if it had been created yesterday is amazing. There are so few things in life that really survive the test of time as deliciously as classic cocktails.
New Orleans was a blast. Patty and I flew down with her sister and brother-in-law to visit her other sister who was travel nursing in the city. Patty had been a handful of times but this was my first New Orleans experience. We landed at 11PM, exhausted on a Friday night and somehow managed to pull off a crazy, 5AM night out at the bars. Enter sazerac.
You bet you can order yourself a sazerac (or unique spinoff) at any bar worth it’s salt in New Orleans and get it made beautifully. Bourbon Street and all the wild NOLA traditions aside, the food and cocktail scene is off the hook. New Orleans is truly a city that appreciates the art of the craft cocktail…oh and food—don’t even get me started on the beignets (I still see them in my dreams. More on that later).
The sazerac is an interesting combo of rye whiskey, sugar, absinthe, and lemon peel, all pulled together by Peychaud’s bitters. The bitters gives the cocktail a distinct reddish hue and floral aroma. Don’t try to substitute or leave it out. It’s the most essential ingredient. The sazerac is bold, smooth, and refreshing with a fresh lemon aroma and taste. Somewhat similar to the old fashioned in terms of makeup, but with a more prominent citrusy flavor.
If you’re serious about making the sazerac, buy some absinthe, Peychaud’s bitters (affiliate link), and Mardi Gras beads, and hit the ground running. You’ll thank New Orleans and New Orleans will thank you.
Prep Time:
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PinIngredients
- 1 1/2 ounces rye whiskey (Try Sazerac Rye)
- 1 sugar cube and splash of water or (1/4 ounce simple syrup)
- 3 dashes of Peychaud’s bitters
- 1 dash Angostura bitters
- Absinthe rinse
- Lemon peel
Instructions
- Place a barspoon of absinthe into a chilled old fashioned glass. Twirl to coat the inside of the glass. Discard the excess and set aside.
- In a pint glass, muddle 1 sugar cube with a dash of water until mixed well. Add whiskey and bitters and a cup of ice. Stir vigorously for 15 seconds and strain into the old fashioned glass.
- Twist and squeeze the lemon peel over the cocktail to release the oils. Rub the rim of the glass with the peel and drop it into the cocktail and serve.
Notes
If you don’t have a sugar cube use roughly one teaspoon of sugar.
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!
★★★★★