Sazerac

New Orleans has a reputation for haphazardly tossed beads, general debauchery and enormous Hurricane cocktails. But for a true taste of New Orleans, you need to try a Sazerac. The Sazerac recipe predates the Civil War and is often referred to as America’s oldest cocktail (although this remains up for debate). The Sazerac is so ingrained in the hearts of New Orleanians that it became the city’s official cocktail in 2008.

The true history of the Sazerac can’t be confirmed, but here’s the generally accepted story: In the middle of the 19th century, Antoine Peychaud began selling his homemade bitters in an apothecary in the French Quarter of New Orleans. Revered for their “agreeable taste” and “restorative powers,” Peychaud’s Bitters became a popular commodity. The Sazerac Coffee House, a nearby drinking establishment, combined Peychaud’s Bitters with cognac, and the Sazerac cocktail was born.

The modern-day Sazerac combines a sugar cube doused with Peychaud’s bitters, a good pour of rye whiskey and a hint of absinthe. It packs a punch, and as such, is meant to be sipped.

Sazerac Ingredients

• Ice cubes: We like to chill the rocks glass with ice before pouring in the absinthe. You’ll need a few more ice cubes to chill the cocktail.
• Sugar cube: This old-fashioned ingredient is still sold in grocery stores, right next to all the other sugars.
• Peychaud’s bitters: While other bitters are available, use Peychaud’s bitters for the best Sazerac recipe. As the alleged creator of the Sazerac, Peychaud would have developed the recipe to showcase his product.
• Rye whiskey: Whether you want an affordable bottle or a splurge-worthy one, we have rye whiskey recommendations in our guide to the best whiskey brands.
• Absinthe: When you think of absinthe, old stories of hallucinations and dangerous behavior might come to mind. It’s time to dispel this misconception. Absinthe is a strong, anise-flavored spirit that has been perfectly legal in the U.S. since 2007. It’s a main ingredient in the Sazerac drink recipe. If you really aren’t comfortable with absinthe, reach for another anise-flavored liquor, such as Herbsaint.
• Lemon zest strip: Normally it’s a faux pas to place the lemon zest strip in your Sazerac, though we do it anyway because we believe it adds more flavor. If sticking with convention, simply twist the strip to release its oils into the drink, then hang the strip on the glass’s rim or discard it.

Directions

Step 1: Prep your glass

Fill a rocks glass with ice. Set it aside while you make the drink.

Step 2: Mix the main ingredients

Taste Recipes

Add the sugar cube and Peychaud’s bitters to a second rocks glass. Muddle the two together until the sugar has dissolved.

Taste Recipes

Fill the glass with ice and stir in the rye whiskey.

Editor’s Tip: Let the sugar cube soak with the Peychaud’s Bitters so the two are easier to muddle.

Step 3: Rinse the serving glass with absinthe

Taste Recipes

Discard the ice from the other rocks glass. Add the absinthe and gently swirl it to coat the glass. Pour out any excess.

Step 4: Strain and garnish

Taste Recipes

Strain the whiskey mixture into the absinthe-coated glass. Twist the lemon zest strip over the Sazerac to release its oils. Add the lemon zest to the cocktail or hang it on the glass’s rim, if you prefer.

Step 5: Laissez les bons temps rouler!

As they say in New Orleans, let the good times roll! Pair your Sazerac with a Big Easy-themed dinner, featuring favorites from our collection of New Orleans-inspired recipes.

Taste Recipes

Recipe Variations

• Swap the sugar cube: Is a sugar cube authentic to the original Sazerac recipe? Yes. Are they a bit old-fashioned and harder to work with than simple syrup? Also, yes. Feel free to use simple syrup instead of a sugar cube if desired.
• Use an orange in place of a lemon: The oils from an orange will meld perfectly with rye whiskey, Peychaud’s bitters and absinthe.
• Swap rye whiskey for cognac: The original Sazerac cocktail recipe used cognac as its main liquor instead of rye whiskey (more on that below). Feel free to swap the whiskey for cognac or another brandy if that’s what you have on hand.

Can I make a Sazerac ahead of time?

A Sazerac is not an ideal cocktail to make ahead of time. It tastes best when made fresh, and is carefully timed so all of the ingredients have a chance to chill and be muddled together in perfect proportion.

Sazerac Recipe Tips

What’s the difference between a Sazerac and an old-fashioned?

While Sazeracs and old-fashioneds seem almost identical, the differences between them lie in the two different types of whiskey and bitters. A Sazerac uses rye whiskey and Peychaud’s bitters, while an old-fashioned is stirred up with bourbon and Angostura bitters.

Should I use brandy or whiskey to make a Sazerac?

Both liquors are acceptable for making a Sazerac cocktail recipe. The Sazerac was originally made with cognac (a variety of brandy from France), which was the dominant liquor in Sazeracs for around 50 years. When the grape phylloxera insect ravaged France’s vineyards in the late 1800s, it took grape-based cognac along with it. American bartenders and Sazerac lovers were forced to pivot, and rye whiskey has been the go-to liquor for Sazerac drink recipes ever since. If you’re feeling nostalgic for an authentic Sazerac, use cognac.