Cocktail
Sazerac
How to make a Sazerac - the legendary New Orleans classic with rye whiskey, absinthe rinse, sugar cube and Peychaud's bitters. A stirred recipe.
6 minPrep time
mediumDifficulty
Old Fashioned glassGlass
1Serving(s)
The Sazerac is considered one of the oldest cocktails in America and is the unofficial city drink of New Orleans. Its secret lies in the interplay of spicy rye, floral Peychaud’s bitters and the fine anise film from absinthe. A sophisticated, aromatic classic with a long history.
Instructions
- Rinse an Old Fashioned glass with a little absinthe and pour out the rest.
- In a separate mixing glass, muddle the sugar cube with Peychaud's bitters.
- Add rye whiskey and ice and stir cold for about 20 seconds.
- Strain the drink without ice into the prepared glass.
- Express a lemon zest over the glass and add it as a garnish.
Garnish: Lemon zest
Pro tip: Rinse the glass with absinthe first and pour out the excess - the wafer-thin anise film in the glass makes the Sazerac unmistakable.
Frequently asked questions
Is the Sazerac made with rye or cognac?
Originally it was made with cognac, later rye whiskey took over. Today a blend of both is also common and very popular.
Can I use Angostura instead of Peychaud's bitters?
Peychaud's bitters are characteristic of the Sazerac and give it its typical floral, anise note. Angostura tastes noticeably different but works as a substitute.
Why is the Sazerac served without ice?
Classically it is stirred, strained and served without ice in the glass so the aroma stays concentrated and not diluted.
Ingredients
- Rye whiskey5 cl
- Sugar cube1
- Peychaud's bitters3 dashes
- Absinthe (for rinsing)1 dash
- Lemon zest1 piece
