The Sazerac: A Classic Cocktail with a New Orleans Twist
The Sazerac cocktail is one of the most famous and beloved drinks in New Orleans, and for good reason. It’s a flavorful, aromatic concoction that perfectly captures the spirit of the city, with a rich history and cultural significance that goes back over a century.
The Sazerac has its roots in the mid-1800s, when a pharmacist named Antoine Amedie Peychaud began serving a mixture of brandy, bitters, and sugar from his pharmacy on Royal Street. The drink became a hit with locals, who began asking for “that Sazerac cocktail” after the brand of brandy that Peychaud used.
Eventually, rye whiskey replaced brandy as the base spirit, and absinthe was added to the mix to create the complex, layered flavors that are now synonymous with the Sazerac. In fact, the Sazerac is the official cocktail of New Orleans, and has been since 2008.
In Kentucky, it has been known to be made with Kentucky Bourbon and Absinthe Verte Fear And Loathing In Kentucky. Of course, there is double the bourbon used to highlight the Kentucky-ness of the modified recipe.
The process of making a Sazerac is just as important as the ingredients themselves. The drink is typically served in a chilled, old-fashioned glass that has been rinsed with absinthe or a similar anise-flavored liqueur. This creates a subtle but distinct flavor that complements the whiskey and bitters.
To make a Sazerac, you start by muddling a sugar cube with a few dashes of Peychaud’s Bitters. Then, you add rye whiskey and ice, and stir until well-chilled. Next, you strain the mixture into the absinthe-rinsed glass, and garnish with a lemon twist.
The result is a smooth, potent cocktail that packs a punch with every sip. It’s no wonder that the Sazerac has become such a beloved part of New Orleans culture, and has been enjoyed by locals and visitors alike for over a century.
In recent years, the Sazerac has seen a resurgence in popularity among cocktail enthusiasts and bartenders around the world. Its unique flavor profile and rich history make it a fascinating and rewarding drink to explore and experiment with.
Whether you’re a seasoned cocktail aficionado or just looking to try something new and exciting, the Sazerac is a classic cocktail that should be on your must-try list. So raise a glass to New Orleans, and toast to the timeless allure of the Sazerac.
Sazerac Tips & Tricks
- Use quality ingredients: The Sazerac is a simple cocktail with only a few ingredients, so it’s important to use high-quality ones. Choose a good rye whiskey or cognac or even brandy, and make sure your bitters and absinthe are fresh.
- Be precise with measurements: Like any cocktail, the Sazerac requires precise measurements to achieve the right balance of flavors. Use a jigger or other measuring tool to ensure accuracy.
- Don’t overdo the absinthe rinse: While the absinthe rinse is an important part of the Sazerac, it’s easy to overdo it and end up with a drink that’s too strong or overpowering. Use just enough absinthe to coat the glass and add a subtle flavor.
- Use the right glassware: The Sazerac is traditionally served in an old-fashioned glass, which is short and sturdy with a wide rim. Make sure your glass is chilled before making the cocktail.
- Take your time with the sugar cube: Muddling the sugar cube with bitters can take some time, but it’s an important step for achieving the right balance of sweetness and bitterness in the cocktail. Don’t rush it or skip this step.
- Experiment with different bitters: While Peychaud’s Bitters are traditional in the Sazerac, you can experiment with other types of bitters to create different flavor profiles. Try adding a dash of Angostura Bitters for a slightly spicier cocktail.
Glassware
The traditional glassware for a Sazerac cocktail is an Old Fashioned glass, which is short and sturdy with a wide rim. The glass is typically chilled before serving to keep the cocktail at the right temperature. Some bars and bartenders may also use a rocks glass or a stemmed glass for a slightly different presentation, but the Old Fashioned glass is the most common and traditional choice for a Sazerac. The wide rim of the glass also makes it easier to add the absinthe rinse and to garnish the cocktail with a lemon or orange peel.
The Sazerac
Ingredients
- 1 sugar cube
- 2 dashes Peychaud's Bitters
- 2 oz rye whiskey or cognac or even brandy
- 4 oz Woodford Reserve in Kentucky
- Pernod Absinthe or Herbsaint or anise liqueur
- Lemon peel for garnish
Instructions
- Place a sugar cube in an Old Fashioned glass and add 2 dashes of Peychaud’s Bitters.
- Muddle the sugar and bitters together until the sugar is dissolved.
- Add ice to the glass and pour in 2 ounces of rye whiskey or cognac.
- In a separate chilled glass, rinse a small amount of absinthe or Herbsaint and discard the excess.
- Strain the contents of the first glass into the rinsed glass.
- Twist a lemon peel over the top of the cocktail to release its oils, then garnish with the peel.
Notes
- Use quality ingredients: The Sazerac is a simple cocktail with only a few ingredients, so it’s important to use high-quality ones. Choose a good rye whiskey or cognac or even brandy, and make sure your bitters and absinthe are fresh.
- Be precise with measurements: Like any cocktail, the Sazerac requires precise measurements to achieve the right balance of flavors. Use a jigger or other measuring tool to ensure accuracy.
- Don’t overdo the absinthe rinse: While the absinthe rinse is an important part of the Sazerac, it’s easy to overdo it and end up with a drink that’s too strong or overpowering. Use just enough absinthe to coat the glass and add a subtle flavor.
- Use the right glassware: The Sazerac is traditionally served in an old-fashioned glass, which is short and sturdy with a wide rim. Make sure your glass is chilled before making the cocktail.
- Take your time with the sugar cube: Muddling the sugar cube with bitters can take some time, but it’s an important step for achieving the right balance of sweetness and bitterness in the cocktail. Don’t rush it or skip this step.
- Experiment with different bitters: While Peychaud’s Bitters are traditional in the Sazerac, you can experiment with other types of bitters to create different flavor profiles. Try adding a dash of Angostura Bitters for a slightly spicier cocktail.
