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The Sazerac

Print Recipe
A Classic Cocktail with aNew Orleans Twist
Course Drinks
Cuisine New Orleans
Keyword Cocktail
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 500

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.