{"id":1981753,"date":"2024-04-16T17:48:11","date_gmt":"2024-06-06T00:12:16","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=1981753"},"modified":"2024-07-08T10:26:03","modified_gmt":"2024-07-08T15:26:03","slug":"sazerac-recipe","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/sazerac-recipe\/","title":{"rendered":"Sazerac"},"content":{"rendered":"<p>New Orleans has a reputation for haphazardly tossed beads, general debauchery and enormous <a href=\"https:\/\/www.tasteofhome.com\/article\/new-orleans-hurricane-drink\/\" data-name=\"www.tasteofhome.com\/article\/new-orleans-hurricane-drink\/\" data-module=\"content engagement\" data-position=\"embedded links\">Hurricane cocktails<\/a>. 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\u2019s oldest cocktail (although this remains up for debate). The Sazerac is so ingrained in the hearts of New Orleanians that it became the city\u2019s official cocktail in 2008.<\/p>\n<p>The true history of the Sazerac can&#8217;t be confirmed, but here&#8217;s the generally accepted story: In the middle of the 19th century, Antoine Peychaud began selling his <a href=\"https:\/\/www.tasteofhome.com\/article\/bitters\/\" data-name=\"www.tasteofhome.com\/article\/bitters\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade bitters<\/a> in an apothecary in the French Quarter of New Orleans. Revered for their \u201cagreeable taste\u201d and &#8220;restorative powers,&#8221; Peychaud\u2019s Bitters became a popular commodity. The Sazerac Coffee House, a nearby drinking establishment, combined Peychaud\u2019s Bitters with cognac, and the Sazerac cocktail was born.<\/p>\n<p>The modern-day Sazerac combines a sugar cube doused with Peychaud\u2019s bitters, a good pour of rye whiskey and a hint of absinthe. It packs a punch, and as such, is meant to be sipped.<\/p>\n<h2>Sazerac Ingredients<\/h2>\n<ul>\n<li><strong>Ice cubes:<\/strong> We like to chill the rocks glass with ice before pouring in the absinthe. You\u2019ll need a few more ice cubes to chill the cocktail.<\/li>\n<li><strong>Sugar cube:<\/strong> This old-fashioned ingredient is still sold in grocery stores, right next to all the other sugars.<\/li>\n<li><strong>Peychaud\u2019s bitters:<\/strong> While other bitters are available, use Peychaud\u2019s bitters for the best Sazerac recipe. As the alleged creator of the Sazerac, Peychaud would have developed the recipe to showcase his product.<\/li>\n<li><strong>Rye whiskey:<\/strong> Whether you want an affordable bottle or a splurge-worthy one, we have rye whiskey recommendations in our guide to the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-whiskey-brands\/\" data-name=\"www.tasteofhome.com\/collection\/best-whiskey-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">best whiskey brands<\/a>.<\/li>\n<li><strong>Absinthe:<\/strong> When you think of absinthe, old stories of hallucinations and dangerous behavior might come to mind. It\u2019s time to dispel this misconception. <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-absinthe\/\" data-name=\"www.tasteofhome.com\/article\/what-is-absinthe\/\" data-module=\"content engagement\" data-position=\"embedded links\">Absinthe<\/a> is a strong, anise-flavored spirit that has been perfectly legal in the U.S. since 2007. It&#8217;s a main ingredient in the Sazerac drink recipe. If you really aren\u2019t comfortable with absinthe, reach for another anise-flavored liquor, such as Herbsaint.<\/li>\n<li><strong>Lemon zest strip:<\/strong>\u00a0Normally it&#8217;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\u2019s rim or discard it.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep your glass<\/h3>\n<p>Fill a rocks glass with ice. Set it aside while you make the drink.<\/p>\n<h3>Step 2: Mix the main ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2000088 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Sazerac_TOHVS24_245620_MF_05_21_1.jpg?fit=700%2C1024\" alt=\"A hand is using a wooden muddler to crush pink salt crystals at the bottom of a clear glass. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the sugar cube and Peychaud\u2019s bitters to a second rocks glass. Muddle the two together until the sugar has dissolved.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2000126 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Sazerac_TOHVS24_245620_MF_05_21_2.jpg?fit=700%2C1024\" alt=\"A hand is pouring a drink, possibly whiskey, from a small jigger into a glass. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Fill the glass with ice and stir in the rye whiskey.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Let the sugar cube soak with the Peychaud\u2019s Bitters so the two are easier to muddle.<\/p>\n<h3>Step 3: Rinse the serving glass with absinthe<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2000089 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Sazerac_TOHVS24_245620_MF_05_21_3.jpg?fit=700%2C1024\" alt=\"Two hands holding a clear, empty glass tilted sideways over a dark wooden surface. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Discard the ice from the other rocks glass. Add the absinthe and gently swirl it to coat the glass. Pour out any excess.<\/p>\n<h3>Step 4: Strain and garnish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2000090 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Sazerac_TOHVS24_245620_MF_05_21_4.jpg?fit=700%2C1024\" alt=\"A hand holding a cocktail shaker with a strainer pours a light brown liquid into a clear glass filled halfway, set on a dark wooden table against a black background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>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\u2019s rim, if you prefer.<\/p>\n<h3>Step 5: <em>Laissez les bons temps rouler!<\/em><\/h3>\n<p>As they say in New Orleans, let the good times roll!\u00a0Pair your Sazerac with a Big Easy-themed dinner, featuring favorites from our collection of <a href=\"https:\/\/www.tasteofhome.com\/collection\/new-orleans-inspired-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/new-orleans-inspired-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">New Orleans-inspired recipes<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2000086 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Sazerac_TOHVP24_245620_MF_05_21_1.jpg?fit=700%2C1024\" alt=\"Sazerac\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Swap the sugar cube:<\/strong> 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 <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-simple-syrup\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-simple-syrup\/\" data-module=\"content engagement\" data-position=\"embedded links\">simple syrup<\/a> instead of a sugar cube if desired.<\/li>\n<li><strong>Use an orange in place of a lemon:<\/strong> The oils from an orange will meld perfectly with rye whiskey, Peychaud\u2019s bitters and absinthe.<\/li>\n<li><strong>Swap rye whiskey for cognac:<\/strong>\u00a0The 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\u2019s what you have on hand.<\/li>\n<\/ul>\n<h2>Can I make a Sazerac ahead of time?<\/h2>\n<p>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.<\/p>\n<h2>Sazerac Recipe Tips<\/h2>\n<h3>What\u2019s the difference between a Sazerac and an old-fashioned?<\/h3>\n<p>While Sazeracs and old-fashioneds seem almost identical, the differences between them lie in the two different <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-whiskey\/\" data-name=\"www.tasteofhome.com\/article\/types-of-whiskey\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of whiskey<\/a> and bitters. A Sazerac uses rye whiskey and Peychaud\u2019s bitters, while an old-fashioned is stirred up with bourbon and Angostura bitters.<\/p>\n<h3>Should I use brandy or whiskey to make a Sazerac?<\/h3>\n<p>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\u2019s 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\u2019re feeling nostalgic for an authentic Sazerac, use cognac.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The sophisticated Sazerac recipe dates back to the 1800s and has since become the official cocktail of New Orleans. Enjoy a sip of the Big Easy today.<\/p>\n","protected":false},"author":7061,"featured_media":1999754,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305513,305522,304328,305487,304338,304515,303966,304408,304368,303887,304350,324623,303883,304117],"categories-v2":[310840,310849,308984,308481,310796,308992,308880,308495,308813,308745,308478,309001,309177,308476,308705],"coauthors":[145797,342012],"recommended_recipes":[{"post_title":"Aperol Spritz","post_link":"\/recipes\/aperol-spritz-2\/","post_image":"\/wp-content\/uploads\/2024\/06\/Aperol-Spritz_EXPS_TOHVP24_276654_MR_05_16_2.jpg"},{"post_title":"Socca","post_link":"\/recipes\/socca\/","post_image":"\/wp-content\/uploads\/0001\/01\/Socca_EXPS_FT19_245763_F_1008_1.jpg"},{"post_title":"Easy Sauerbraten","post_link":"\/recipes\/easy-sauerbraten\/","post_image":"\/wp-content\/uploads\/2025\/02\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg"},{"post_title":"Sauerkraut Hot Dish","post_link":"\/recipes\/sauerkraut-hot-dish\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps4553_CAS143580B09_16_5b.jpg"},{"post_title":"Sauerkraut Pizza","post_link":"\/recipes\/sauerkraut-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7372_CW1792C40.jpg"},{"post_title":"What Is Saffron?","post_link":"\/article\/what-is-saffron\/","post_image":"\/wp-content\/uploads\/2023\/12\/GettyImages-1056158032-saffron-JVedit.jpg"},{"post_title":"Hot Antipasto","post_link":"\/recipes\/hot-antipasto\/","post_image":"\/wp-content\/uploads\/2017\/10\/Hot-Antipasto_exps47109_THCA2916394C02_01_5bC_RMS.jpg"},{"post_title":"Sauerbraten","post_link":"\/recipes\/sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4089_RM1404C47C.jpg"},{"post_title":"Oma's Marzipan Stollen","post_link":"\/recipes\/oma-s-marzipan-stollen\/","post_image":"\/wp-content\/uploads\/0001\/01\/Oma-s-Marzipan-Stollen_EXPS_TOHON19_236899_E06_12_7b.jpg"},{"post_title":"Sauerbraten Soup","post_link":"\/recipes\/sauerbraten-soup\/","post_image":"\/wp-content\/uploads\/0001\/01\/Sauerbraten-Soup_EXPS_THSO18_217969_B04_24_7b.jpg"},{"post_title":"Sauerkraut Side Dish","post_link":"\/recipes\/sauerkraut-side-dish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3498_CX2021C49D.jpg"},{"post_title":"Sauerkraut Slaw","post_link":"\/recipes\/sauerkraut-slaw\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"German Sauerbraten","post_link":"\/recipes\/german-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/German-Sauerbraten_EXPS_TOHAS21_14318_E04_15_7b.jpg"},{"post_title":"Old-World Sauerbraten","post_link":"\/recipes\/old-world-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2445_CS0706C107.jpg"},{"post_title":"Sauerkraut Hot Dog Topping","post_link":"\/recipes\/sauerkraut-hot-dog-topping\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sauerkraut Salad","post_link":"\/recipes\/sauerkraut-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps620_TH1425C39D.jpg"},{"post_title":"Sauerkraut Apple Salad","post_link":"\/recipes\/sauerkraut-apple-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10831_TH10059C31A.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sazerac_EXPS_TOHVP24_245620_MF_05_21_2.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/sazerac-recipe\/","name":"Sazerac","datePublished":"2024-04-16","dateModified":"2024-07-08","prepTime":"PT5M","cookTime":"PT0M","totalTime":"PT5M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Sazerac_EXPS_TOHVP24_245620_MF_05_21_2.jpg","height":1200,"width":1200},"recipeCategory":"","description":"The sophisticated Sazerac recipe dates back to the 1800s and has since become the official cocktail of New Orleans. Enjoy a sip of the Big Easy today.","recipeIngredient":["Ice cubes","1 sugar cube","2 dashes Peychaud's bitters","2 ounces rye whiskey","1 teaspoon absinthe, Herbsaint or other anise-flavored liqueur","1 lemon zest strip"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep your glass","text":"Fill a rocks glass with ice. Set it aside while you make the drink."},{"@type":"HowToStep","name":"Mix the main ingredients","text":"Add the sugar cube and Peychaud\u2019s bitters to a second rocks glass. Muddle the two together until the sugar has dissolved. Fill the glass with ice and stir in the rye whiskey. Editor\u2019s Tip: Let the sugar cube soak with the Peychaud\u2019s Bitters so the two are easier to muddle.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Sazerac_TOHVS24_245620_MF_05_21_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Rinse the serving glass with absinthe","text":"Discard the ice from the other rocks glass. Add the absinthe and gently swirl it to coat the glass. Pour out any excess.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Sazerac_TOHVS24_245620_MF_05_21_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Strain and garnish","text":"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\u2019s rim, if you prefer.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Sazerac_TOHVS24_245620_MF_05_21_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Laissez les bons temps rouler!","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Sazerac_TOHVP24_245620_MF_05_21_1.jpg?fit=700,1024"}],"recipeYield":"1 serving","author":[{"@type":"Person","name":"Susan Bronson"},{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 147 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"1mg sodium","carbohydrateContent":"5g carbohydrate (4g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Sazerac","description":"Check out this video for how to make a Sazerac","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/yNQCuoWY\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M49S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/yNQCuoWY-Uot7Fvi8.mp4"}},"video":{"title":"Sazerac","description":"Check out this video for how to make a Sazerac","url":"http:\/\/content.jwplatform.com\/videos\/yNQCuoWY-Uot7Fvi8.mp4","duration":"49s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/h3swf3i127523nw524s4kj83h06ac30a.jpg","advertising":"","jw_id":"yNQCuoWY","jw_url":"http:\/\/content.jwplatform.com\/videos\/yNQCuoWY-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/yNQCuoWY\/poster.jpg?width=720","jw_publish_date":"2024-11-25T00:00:00"},"rms_legacy_id":"245620","romance_copy_dek":"The sophisticated Sazerac recipe dates back to the 1800s and has since become the official cocktail of New Orleans. 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