Sazerac
- Glass
- Rocks
- Difficulty
- Medium
- ABV
- ~32%
Ingredients
- 2 ozrye whiskey60 ml
- ¼ ozrich demerara syrup7 ml
- 3 dashespeychaud's bitters3 dashes
- 1 dashangostura bitters1 dash
- rinseabsintherinse
Instructions
Chill a rocks glass in the freezer for at least 10 minutes. In a separate mixing glass, combine the rye, demerara syrup, and both bitters with ice. Stir for 30 rotations — about 45 seconds. While the drink stirs, take the chilled rocks glass and add a small pour of absinthe — about ¼ teaspoon. Swirl it around to coat the inside of the glass, then discard the excess (or drink it — no judgment). Strain the stirred cocktail into the absinthe-rinsed glass. Express a wide lemon peel over the surface to spray the oils, then discard the peel — the Sazerac is traditionally served without a garnish in the glass.
Sips & Tips
Technique
The absinthe rinse is the soul of the Sazerac — it perfumes the glass without dominating the drink. Use a quality absinthe (Pernod or Herbsaint are traditional) and discard the excess after coating. The lemon peel is expressed over the surface and then discarded — the oils add brightness without the peel's bitterness. Serve without ice; the Sazerac is meant to be drunk at room temperature as it slowly warms in your hand.
Balance
Rye is the traditional spirit — its spicy, dry character is essential. Sazerac Rye is the obvious choice; Rittenhouse is an excellent alternative. Peychaud's bitters are non-negotiable — their floral, anise character is what makes a Sazerac a Sazerac. The demerara syrup should be used sparingly; this is a dry, spirit-forward drink. Some bartenders use a sugar cube instead of syrup — muddle it with the bitters and a splash of water.
History
The Sazerac is one of the oldest American cocktails, dating to the 1830s in New Orleans. It was originally made with Sazerac de Forge et Fils cognac and Peychaud's bitters — the rye whiskey substitution came later when phylloxera devastated French vineyards in the 1870s. New Orleans declared the Sazerac its official cocktail in 2008. It's a drink with deep roots in American history.
The Sazerac is New Orleans in a glass — complex, aromatic, and deeply satisfying. Master the absinthe rinse and you'll understand why this drink has endured for nearly two centuries. Cheers.
Variations
Cognac Sazerac
Use cognac instead of rye — this is the original 19th-century version. The cognac adds dried fruit and floral notes that make the drink softer and more aromatic. Use a VS or VSOP cognac and increase the Peychaud's to 4 dashes.
Mezcal Sazerac
Replace the rye with mezcal. The smokiness of the mezcal plays dramatically against the absinthe rinse and Peychaud's bitters. Use a lightly smoky mezcal and reduce the demerara to ⅛ oz — the mezcal's natural sweetness compensates.
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rye whiskey, sweet vermouth, angostura bitters
rye whiskey (rittenhouse 100 proof), amaro (averna), angostura bitters +1 more
bourbon or rye whiskey, rich demerara syrup, angostura bitters +1 more
rye whiskey, cognac, sweet vermouth +3 more
Sazerac
Glass: Rocks | Difficulty: Medium | ABV: ~32%
Ingredients
- 2 oz rye whiskey
- ¼ oz rich demerara syrup
- 3 dashes peychaud's bitters
- 1 dash angostura bitters
- rinse absinthe
Instructions
Chill a rocks glass in the freezer for at least 10 minutes. In a separate mixing glass, combine the rye, demerara syrup, and both bitters with ice. Stir for 30 rotations — about 45 seconds. While the drink stirs, take the chilled rocks glass and add a small pour of absinthe — about ¼ teaspoon. Swirl it around to coat the inside of the glass, then discard the excess (or drink it — no judgment). Strain the stirred cocktail into the absinthe-rinsed glass. Express a wide lemon peel over the surface to spray the oils, then discard the peel — the Sazerac is traditionally served without a garnish in the glass.