Sazerac
Rye whiskey, Peychaud's bitters and cane sugar syrup stirred until cold, then served in an absinthe-rinsed glass with expressed lemon peel. Bold, aromatic and unmistakably New Orleans.
Sazerac Recipe
- Rye whiskey 50 ml
- Cane sugar syrup 5 ml
- Peychaud's aromatic bitters 3 drops
- Absinthe 10 ml
- Ice 150 g ice cubes, for stirring
- Fresh lemon 1 peel
Make it properly
- Chill an Old Fashioned or Nick & Nora glass while preparing the cocktail.
- Pour 5–10 ml absinthe into the chilled glass. Rotate the glass until the inside is completely coated, then discard the excess.
- Add the rye whiskey, cane sugar syrup and Peychaud's bitters to a mixing glass.
- Add approximately 150 g of ice and stir for around 20–30 seconds until properly chilled and diluted.
- Strain directly into the absinthe-rinsed Old Fashioned glass. The Sazerac is traditionally served without ice.
- Express a fresh lemon peel over the surface of the cocktail to release its oils. Garnish with the peel.
WHAT MAKES A GOOD SAZERAC?
A good Sazerac should be strong but not harsh. The rye needs enough dilution to open up its spice, while the sugar should soften the alcohol without making the cocktail noticeably sweet.
Peychaud's bitters are fundamental to the drink's identity. They bring an aromatic profile quite different from standard aromatic bitters and should not simply be replaced with Angostura if you want the characteristic Sazerac flavour.
Finally comes the absinthe rinse. Because the spirit coats the glass rather than forming a large part of the drink, its aroma reaches you before the whiskey itself. That contrast is one of the details that makes a Sazerac distinctive.
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SAZERAC RECIPE, INGREDIENTS & TIPS
The Sazerac is a small cocktail with a surprisingly layered flavour. Rye provides spice and structure, Peychaud's brings distinctive aromatic bitterness, sugar rounds the edges, and the absinthe rinse sits around everything with anise and herbal aroma. There is no citrus juice and no mixer to soften the drink. Balance therefore depends on careful measuring and proper dilution. The absinthe is especially important. It should not turn the Sazerac into an absinthe cocktail. Coating the glass and removing the excess gives you aroma with every sip while leaving rye and bitters at the centre of the drink.
THE BEST INGREDIENTS FOR A SAZERAC
Rye whiskey gives the Drinkero Sazerac its dry, spicy backbone. We recommend Rittenhouse Rye 50%, whose higher strength and pronounced rye character remain present alongside the bitters, sugar and absinthe.
Peychaud's Aromatic Cocktail Bitters are the defining bitters for a Sazerac. Antoine Peychaud developed his bitters in New Orleans, and they became closely associated with the Sazerac House during the nineteenth century.
Cane sugar syrup replaces the traditional sugar cube in our version because it dissolves immediately and makes the sweetness easier to control. We use Monin Pure Cane Sugar Syrup, with 5 ml providing enough sweetness without taking the Sazerac away from its dry, spirit-forward character.
Absinthe should be used sparingly. We recommend Pernod Absinthe 68% Vol. Its concentrated herbal and anise character makes it particularly well suited to coating the glass, where only a small quantity is required.
Fresh lemon peel provides the final aromatic layer. Expressing the oils over the drink brightens the whiskey and herbal notes without adding lemon juice or acidity.
THE STORY BEHIND THE SAZERAC
The Sazerac is inseparable from New Orleans.
Its history is connected with Antoine Peychaud, who established an apothecary on Royal Street in 1834 and supplied his bitters to local coffee houses. By 1857, advertisements stated that Peychaud's bitters were being used at the Sazerac House.
The cocktail's original base was French brandy, particularly Sazerac de Forge et Fils Cognac. During the late nineteenth century, Cognac became difficult to obtain following the phylloxera crisis in French vineyards, and New Orleans bartenders increasingly turned to American rye whiskey. Sazerac's historical timeline dates this transition to around 1885.
That history explains why you will encounter both Cognac and rye versions today.
The current International Bartenders Association recipe uses 50 ml Cognac, 10 ml absinthe, one sugar cube and two dashes of Peychaud's bitters, while noting that rye replaced Cognac after the American Civil War when Cognac became harder to obtain.
Drinkero's recipe follows the familiar rye whiskey interpretation, giving the cocktail a drier, spicier profile.
THE TECHNIQUE
he Sazerac is stirred, not shaken.
Stirring chills the whiskey while introducing enough water to soften its alcohol without adding unnecessary aeration. Use plenty of cold ice and stir until the outside of the mixing glass becomes thoroughly chilled.
Prepare the absinthe-rinsed serving glass separately. Pour in enough absinthe to coat the interior, rotate the glass and discard the excess before straining in the cocktail.
Do not serve the finished Sazerac over ice. Proper dilution happens in the mixing glass.
TIPS & VARIATIONS
Try the Cognac version.
For an interpretation closer to the current IBA specification, replace the rye whiskey with Cognac. The result is softer and more fruit-led than the rye version.
Do not pour too much absinthe into the finished drink.
Its job is primarily aromatic. Coat the glass thoroughly and discard the excess.
Keep the sweetness restrained.
The Sazerac should remain dry and spirit-forward. If using a rich cane sugar syrup, 5 ml is a good starting point.
Use Peychaud's bitters.
Changing the bitters significantly changes the personality of the drink.
Do not add serving ice.
Stir to the correct dilution and strain into the chilled glass.
SERVE IT PROPERLY
Serve the Sazerac in a chilled Old Fashioned or Nick & Nora glass without ice.
Express the lemon peel directly over the surface so the citrus oils settle across the drink. The first aroma should combine lemon and absinthe before the rye, sugar and bitters come through underneath.
It is a slow, spirit-forward drink and is best served immediately after stirring.
Questions about the Sazerac
What is a Sazerac made from?
Drinkero's Sazerac is made with rye whiskey, Peychaud's bitters, cane sugar syrup and an absinthe rinse, finished with lemon peel.
Is a Sazerac made with rye whiskey or Cognac?
Both versions have historical precedent. The cocktail originally used Cognac, while rye whiskey became common later in the nineteenth century when Cognac supplies were affected by the phylloxera crisis. The current IBA recipe uses Cognac; Drinkero uses rye whiskey for a spicier interpretation.
Why is the glass rinsed with absinthe?
The rinse gives the cocktail absinthe's distinctive herbal and anise aroma without allowing the powerful spirit to dominate the whiskey.
Does a Sazerac contain Angostura bitters?
The defining bitters in a Sazerac are Peychaud's Bitters. They have been historically connected with the drink and are used in the current IBA specification.
Is a Sazerac served with ice?
No. The cocktail is stirred with ice for chilling and dilution, then strained into a chilled, absinthe-rinsed Old Fashioned or Nick & Nora glass without ice.
What glass should I use for a Sazerac?
Use a chilled Old Fashioned glass. The IBA specification likewise calls for a chilled Old Fashioned glass.
Can I make Sazeracs for a group?
Yes. Choose whether you're making 6, 12, 24 or 48 cocktails, and Drinkero can calculate the rye whiskey, absinthe, bitters, syrup and other ingredients you need.
Is the Sazerac an official IBA cocktail?
Yes. The Sazerac is included in the International Bartenders Association's official cocktail list. The IBA specification currently uses Cognac, absinthe, sugar and Peychaud's bitters.