The Sazerac is the official cocktail of New Orleans and one of America's oldest, a spirit-forward sipper built on rye whiskey, sugar, and the city's own Peychaud's bitters, served in a glass rinsed with anise-scented absinthe. There is no ice in the final drink; instead it is stirred cold and strained into a chilled, absinthe-coated glass, then finished with the expressed oils of a lemon peel. The absinthe rinse perfumes every sip without overwhelming the whiskey, while Peychaud's lends its distinctive cherry-floral note and rosy hue. Elegant and aromatic, it rewards good ingredients and careful technique. The lemon peel is expressed over the glass and traditionally discarded rather than dropped in.
Serves 1
Fill an old-fashioned glass with ice and water to chill it, or place it in the freezer. A cold glass is essential since the finished Sazerac is served without ice.
Discard the ice from the chilled glass, add the absinthe, and swirl to coat the interior. Pour out the excess. This leaves only an aromatic film that perfumes the drink.
A little absinthe goes a long way; do not leave a pool in the glass.
In a mixing glass, muddle the sugar cube with the Peychaud's and optional Angostura bitters until the sugar dissolves into a fragrant paste.
Add the rye whiskey and fill the mixing glass with ice. Stir 20-30 seconds until well chilled and properly diluted. Stirring, never shaking, keeps the spirit-forward drink silky and clear.
Aim for a smooth, cold, slightly diluted result.
Strain the chilled cocktail into the prepared absinthe-rinsed glass, leaving the ice behind. The drink should be served neat, cold but without ice.
Twist the lemon peel over the surface to express its oils, then rub it around the rim. Traditionally the peel is discarded rather than dropped in. Serve at once.
Use rye whiskey, not bourbon, for the traditional spicy backbone.
Peychaud's bitters are essential to the authentic flavor and rosy color.
Stir, never shake, to keep the drink clear and silky.
Serve in a chilled glass with no ice, the defining feature of a Sazerac.
Use cognac, or a split of cognac and rye, for the older historic style.
Substitute Herbsaint, a New Orleans pastis, for the absinthe rinse.
Add a barspoon of demerara syrup for a richer, rounder drink.
Try a Sazerac with a touch of orange bitters for added complexity.
A Sazerac is made fresh to order and does not store. You can prepare simple syrup ahead and keep it refrigerated for up to 2 weeks to streamline assembly.
The Sazerac traces to mid-19th-century New Orleans, originally made with Sazerac de Forge cognac before rye whiskey became standard after the phylloxera blight devastated French vineyards. It is built on locally made Peychaud's bitters, created by apothecary Antoine Peychaud, and was named the official cocktail of New Orleans in 2008.
Both are traditional. The original 19th-century Sazerac used cognac, but rye whiskey became the standard after a grape blight crippled French brandy production. Modern recipes most often call for rye, prized for its spicy backbone that stands up to the bitters and absinthe. Some bartenders split the base, using half cognac and half rye, to honor both eras.
Herbsaint, a New Orleans-made anise liqueur created during absinthe's American ban, is the classic substitute and arguably traditional in its own right. Other pastis like Pernod also work. You only need a rinse, so a small bottle lasts a long time. The goal is a faint anise aroma coating the glass, not a strong licorice flavor.
The Sazerac is stirred with ice in a separate mixing glass to chill and dilute it, then strained into the serving glass without ice. This keeps the drink cold and properly diluted while remaining spirit-forward and undiluted by melting ice as you sip. Serving it neat in a chilled, absinthe-rinsed glass is a defining hallmark of the cocktail.
Peychaud's bitters are a New Orleans creation with a lighter, more floral and anise-forward character than Angostura, plus a distinctive cherry-red color that gives the Sazerac its rosy tint. They are essential to an authentic Sazerac. While Angostura can be added in a small amount, it cannot fully replace Peychaud's, which is widely available in liquor stores and online.
Per serving (90g / 3.2 oz) · 1 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
