Sazerac
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Sazerac
Cocktail recipe

Rating

4.78 / 5
The Sazerac is a classic cocktail with a deep rooted history tied to New Orleans, often claimed to be America's first cocktail. This sophisticated drink is renowned for its distinctive combination of flavors: the herbal and anise notes of absinthe, the rich warmth of cognac, and the light spice of Peychaud's bitters. Traditionally served in a lowball glass, the Sazerac presents a complex and aromatic profile with a touch of sweetness, typically garnished with a twist of lemon peel to add a citrusy fragrance. It's a cocktail that carries the mystique of Southern elegance and a legacy of cocktail craftsmanship.
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Microbadges

IBA Official Drink
Cocktail Of The Day
100 Cocktails To Try Before You Die
100 Cocktails To Try Before You Die (Part 2)
Invented
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(1900)
Base ingredient
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Absinthe
Calories
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142 calories
Garnish
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Lemon
Alcohol content
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41.67% | 2.5 units *
Details
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Classic
Stirred

Tags

tag icon
Christmas cocktail
Absinthe ingredient icon
Absinthe cocktails
Absinthe ingredient icon
Top ten Absinthe cocktails
Cognac ingredient icon
Top ten Cognac cocktails
Sugar ingredient icon
Top ten Sugar cocktails
Peychaud's Aromatic Bitters ingredient icon
Top ten Peychaud's Aromatic Bitters cocktails

Lowball glass

Ingredients

oz
ml
cl
Absinthe cocktail ingredient icon for the Sazerac cocktail
Absinthe
Sugar cocktail ingredient icon for the Sazerac cocktail
Sugar
Cognac cocktail ingredient icon for the Sazerac cocktail
Cognac
Peychaud's Aromatic Bitters cocktail ingredient icon for the Sazerac cocktail
Peychaud's Aromatic Bitters
Serves:
-
+
cocktail colin avatar

Cocktail Colin says:

5/5

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

Serves 1 · Takes 3 minutes
Take a chilled lowball glass and swirl the absinthe around the sides to coat the glass, and fill with ice
In a mixing glass muddle the bitters and sugar, then add the cognac and stir to combine
Disgard the ice and excess liquid from the glass and pour in the mixed drink
Garnish with a lemon peel and serve

Power tips
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Always use high-quality, well-chilled cognac to enhance the overall flavor profile of the Sazerac. This will ensure a smoother and more refined sipping experience.
For an authentic finish, express the oils from the lemon peel over the drink before garnishing. This adds a subtle yet fragrant citrus aroma that complements the other flavors beautifully.
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Learn more about some of the mixology terms used in this cocktail

·  Muddle  ·  Bitters  ·  Stir  ·  Garnish  · 

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Comments

Miachael Kivkuana avatar
Miachael Kivkuana

I tried it with 15ml of absinthe and halved the sugar cube–made it a tad less sweet, which I loved. The aromas and flavors blended beautifully, with the absinthe having a slightly stronger presence. Plus, the cognac's warmth still shone through nicely. Delightful balance!

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FAQ's

Origins history icon

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.

Faq icon

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.

Faq icon

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.

Faq icon

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.

Faq icon

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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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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