SazeracCocktail recipe
Rating
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Lowball glass
Ingredients
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Cocktail Colin says:
The Sazerac encapsulates a symphony of bold flavors, where the herbal zip of absinthe creates a compelling dance with the rich, robust notes of cognac. Its unique preparation—coating the glass with absinthe and blending the sweetness of sugar with the spice-infused nuances of Peychaud's bitters—underscores its status as a New Orleans icon, delivering a deeply aromatic experience that is both storied and sophisticated.
Method
How to make a Sazerac
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- Take a chilled lowball glass and swirl the absinthe around the sides to coat the glass, and fill with ice
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- In a mixing glass muddle the bitters and sugar, then add the cognac and stir to combine
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- Disgard the ice and excess liquid from the glass and pour in the mixed drink
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- Garnish with a lemon peel and serve
Your private tasting notes
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FAQ's
What is the history behind the Sazerac cocktail?
The Sazerac cocktail is considered by many to be the first American cocktail, with its origins dating back to the early 19th century in New Orleans, Louisiana. It was originally made with Cognac and bitters from the pharmacy of Antoine Amedee Peychaud and was named after the Sazerac Coffee House, where it was first served. The use of Absinthe or an Absinthe substitute and the switch to rye whiskey or bourbon are later modifications to the original recipe.
Why is Absinthe used in a Sazerac?
Absinthe is used in a Sazerac for its distinct botanical flavor, which lends a complex herbal note to the cocktail. Though it is used in small amounts, Absinthe's strong anise flavor plays a crucial role in defining the signature taste of the Sazerac. It is traditionally swirled around the glass to coat it before being discarded or left in, imparting just a hint of its character to the drink.
Can I use whiskey instead of Cognac in a Sazerac?
Yes, you can use whiskey instead of Cognac in a Sazerac. In fact, rye whiskey is a very common and popular choice for making a Sazerac, especially in the United States. The substitution likely started due to a phylloxera epidemic in the late 19th century that devastated grape crops in Europe, making Cognac hard to obtain. Rye whiskey offers a spicier, more robust flavor profile, which complements the other ingredients well.
What makes Peychaud's Bitters special in a Sazerac?
Peychaud's Bitters are a key ingredient that gives the Sazerac its signature flavor. Created by Antoine Amedee Peychaud in the 1830s in New Orleans, these bitters are a blend of gentian, herbs, and spices. Their unique flavor profile, characterized by light anise and floral notes, distinguishes a Sazerac from other cocktails. Peychaud's Bitters are not only a historical component but also essential in achieving the authentic taste of the drink.
How do I properly serve a Sazerac?
To properly serve a Sazerac, start by chilling a lowball glass. Then, swirl a small amount of Absinthe in the glass to coat the inside before discarding the excess (or leaving it in for a stronger flavor). In a mixing glass, muddle the sugar cube with Peychaud's Bitters, then add the Cognac or rye whiskey. Fill the mixing glass with ice and stir until well chilled. Strain the mixture into the prepared glass. Traditionally, a lemon peel is rubbed around the rim of the glass and then twisted over the drink to express its oils before being dropped in as a garnish.
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