Sazerac

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Cocktail History

The Sazerac is a classic cocktail that was created in the early 1800s by Antoine Peychaud, an apothecary in New Orleans, Louisiana, to sell his bitters. It’s traditionally made with rye, sugar, Peychaud’s Creole Bitters, absinthe, and lemon.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Rye: This is the base spirit. It’s a type of whiskey made from at least 51% rye grain. We used Sazerac Rye 18-Year-Old Kentucky Straight Rye Whiskey because it has a nice spiced flavor with notes of vanilla, pepper, and herbs. For a mocktail version of this drink, try The Gospel Responsible Rye Non-Alcoholic Whiskey in place of the whiskey.

Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.

Peychaud’s Aromatic Bitters: This is a type of spirit infused with botanicals. They add more spice and complexity to the drink and tie the other flavors together.

Absinthe: This is a spirit made with anise, wormwood, fennel, botanicals, and a neutral alcohol. We used Great Lakes Distillery Amerique 1912 Absinthe Verte. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Absinthe in place of the absinthe.

Lemon Twist: This is the garnish. It adds fresh citrus aroma and flavor.

Tasting Notes

The Sazerac features distinct absinthe and spice aromas and the initial taste of the spiced whiskey rounded out with the bitters’ unique flavor and absinthe on the swallow.

Our Opinion of This Cocktail Recipe: Although fairly simple, this recipe lands on Alex’s list of top ten favorites because of its dry and somewhat bitter taste. Kendall, however, found it to be too bitter for her palate. She’s also not a big fan of absinthe, so she passed on having more than a few sips.

Recipe

This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.

Sale
The Art of Vintage Cocktails
The Art of Vintage Cocktails
Hardcover Book; Rosenbaum, Stephanie (Author); English (Publication Language); 108 Pages – 01/07/2014 (Publication Date) – Egg & Dart (Publisher)
$4.95

AuthorThe Art of Vintage CocktailsPrep Time5 minsRating

Ingredients
 2 oz Rye
 3 dashes Peychaud's Creole Bitters
 1 Spray of Absinthe
 1 Lemon Twist

Method
1

Rinse the inside of a lowball glass with absinthe.

2

Add rye, bitters, simple syrup, and ice to a mixing glass.

3

Stir for 30-45 seconds.

4

Strain into absinthe-rinsed glass.

5

Garnish with lemon twist.

Ingredients

Ingredients
 2 oz Rye
 3 dashes Peychaud's Creole Bitters
 1 Spray of Absinthe
 1 Lemon Twist

Directions

Method
1

Rinse the inside of a lowball glass with absinthe.

2

Add rye, bitters, simple syrup, and ice to a mixing glass.

3

Stir for 30-45 seconds.

4

Strain into absinthe-rinsed glass.

5

Garnish with lemon twist.

Sazerac

Tools & Glassware We Recommend

More Classic Cocktails

If you like this classic cocktail recipe, here are a few others we’ve tried that you may enjoy:

 Brain Duster: A rye cocktail made with absinthe, sweet vermouth, Angostura aromatic bitters, and a lemon twist

 Blood & Sand: A Scotch cocktail made with cherry liqueur, sweet vermouth, orange juice, and a cherry

 Brooklyn: A rye cocktail made with dry vermouth, maraschino liqueur, and Amer Picon

 Boo Radley: A bourbon cocktail made with Cynar, cherry liqueur, a lemon peel, and an orange peel

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