The Sazerac is one of America’s oldest and most revered cocktails, a sophisticated blend of rye whiskey, absinthe, bitters, and sugar that epitomizes New Orleans drinking culture. This is not a sweet, easy-sipping cocktail but rather a bold, spirit-forward drink for serious whiskey lovers. The ritual of making a Sazerac is as important as the drink itself, involving a dramatic absinthe rinse that coats the glass with aromatic complexity before the whiskey mixture is added. First created in the 1830s, the Sazerac was officially named the cocktail of New Orleans in 2008 and remains a point of pride for the city. With its perfect balance of spice, sweetness, bitterness, and that unmistakable licorice note from absinthe, the Sazerac is a drink that demands attention and rewards those who appreciate cocktail craftsmanship.
Serving Quantity: 2 cocktails
Cooking Time: 10 minutes
1. Ingredients
- 4 ounces rye whiskey (Sazerac Rye is traditional)
- 2 sugar cubes or 1 teaspoon simple syrup
- 6 dashes Peychaud’s bitters
- 2 dashes Angostura bitters (optional but recommended)
- Absinthe or Herbsaint for rinsing
- 2 lemon peels
- Ice cubes
- 2 old-fashioned glasses
- Mixing glass or cocktail shaker
2. Nutrition Information Per Serving
- Calories: 125
- Protein: 0g
- Carbohydrates: 4g
- Fat: 0g
- Fiber: 0g
- Sodium: 0mg
3. Choose Authentic Ingredients
Rye whiskey is essential for an authentic Sazerac. The spicy, bold character of rye is what makes this drink special. Sazerac Rye is the traditional choice, but any good quality rye works beautifully. Don’t substitute bourbon, as it’s too sweet and changes the character completely. Peychaud’s bitters are absolutely mandatory, they’re what distinguishes a Sazerac from other whiskey cocktails. This bright red, anise-flavored bitters was created in New Orleans and is non-negotiable for authenticity.
4. Prepare Your Workspace
The Sazerac requires some specific preparation. You’ll need two old-fashioned glasses for serving, plus a mixing glass or shaker for building the drink. Have all your ingredients measured and ready. This cocktail moves quickly once you start, so organization is key. Place one old-fashioned glass in the freezer to chill while you work.
5. Prepare the Lemon Peel
Using a vegetable peeler or sharp knife, cut two wide strips of lemon peel from a fresh lemon, each about 2 inches long and 1 inch wide. Try to get just the yellow outer peel without the bitter white pith underneath. The oils in the lemon peel are crucial to the final aromatic experience. Set these aside on a small plate.
6. Muddle the Sugar and Bitters
If using sugar cubes, place one cube in your mixing glass. Add 3 dashes of Peychaud’s bitters directly onto the sugar cube. If also using Angostura bitters, add 1 dash now. Using a muddler or the back of a spoon, crush and muddle the sugar with the bitters until it forms a paste. This helps the sugar dissolve and releases the aromatic compounds from the bitters. If using simple syrup instead, skip the muddling and just add the bitters to the syrup.
7. Add the Whiskey
Pour 2 ounces of rye whiskey into the mixing glass with the muddled sugar and bitters. Stir gently with a bar spoon to begin dissolving the sugar. The mixture will be dark reddish-brown from the Peychaud’s bitters.
8. Add Ice and Stir
Fill the mixing glass about three-quarters full with ice cubes. Use large, solid ice cubes if possible. Now stir gently but steadily for about 30 seconds. Stirring, not shaking, is traditional for the Sazerac because it chills and dilutes the drink properly without creating air bubbles or cloudiness. The mixture should become very cold. You’re looking for proper dilution and temperature, not aeration.
9. Prepare the Absinthe Rinse
While your whiskey mixture is chilling, remove your second old-fashioned glass from the freezer. Pour about a quarter ounce of absinthe or Herbsaint into the chilled glass. Herbsaint is a New Orleans absinthe substitute created during the absinthe ban and is actually traditional in many Sazerac recipes. Either works beautifully.
10. Coat the Glass
Tilt and rotate the glass so the absinthe coats the entire interior surface. Turn it slowly, making sure every bit of the inside gets covered with that distinctive green liquid. The absinthe creates an aromatic coating that will perfume every sip without overwhelming the drink. This rinse technique is one of the signatures of a proper Sazerac.
11. Discard Excess Absinthe
Once the glass is fully coated, pour out the excess absinthe. You can discard it or save it for another use. Some bartenders pour the excess into the second glass and repeat the rinsing process, while others use fresh absinthe for each glass. Either way, you want just a thin coating left behind, not a pool of absinthe in the bottom.
12. Strain the Whiskey Mixture
Using a julep strainer or Hawthorne strainer, carefully strain the chilled whiskey mixture from the mixing glass into your prepared, absinthe-rinsed serving glass. Leave the ice behind. The drink should be crystal clear with a deep amber-brown color. Fill the glass about three-quarters full. The whiskey will have picked up beautiful aromatic notes from the absinthe coating.
13. Express the Lemon Peel
Take one of your prepared lemon peels and hold it over the drink with the yellow side facing down toward the surface. Pinch the peel sharply between your fingers or give it a firm twist. This expresses the essential oils from the peel, and you should see a fine mist of lemon oil spray onto the surface of the drink. The citrus oils add brightness and cut through the richness of the whiskey.
14. Garnish Properly
Here’s an important point of Sazerac tradition. After expressing the lemon peel, you either discard it or rest it on the rim of the glass. Traditional New Orleans style is to discard the peel entirely, not dropping it into the drink. The theory is that you want only the aromatic oils, not the peel itself which can make the drink bitter over time. However, many modern bartenders do add the peel to the glass for visual appeal. Choose your preferred style.
15. Repeat for Second Cocktail
Carefully repeat the entire process for your second Sazerac. Muddle fresh sugar and bitters, add whiskey, stir with ice, rinse a chilled glass with absinthe, strain, and express a fresh lemon peel. Each Sazerac should be made individually with care and attention.
16. Serve and Enjoy
Serve the Sazeracs immediately while they’re perfectly chilled. This is a sipping cocktail meant to be enjoyed slowly, not shot quickly. Take small sips and let the complex flavors develop on your palate. You should taste the spicy rye, the aromatic bitters, subtle anise notes from the absinthe, and bright citrus from the lemon oils, all perfectly balanced.
17. Tips for Success
Peychaud’s bitters are absolutely essential and cannot be substituted. They have a unique flavor with anise and floral notes that define the Sazerac. Order them online if you can’t find them locally. The debate between absinthe and Herbsaint is ongoing. Absinthe is more historically accurate since it was used in the original recipes, but Herbsaint was created in New Orleans specifically for Sazeracs during Prohibition. Both are authentic choices. The absinthe rinse might seem wasteful, but it’s crucial. That thin coating provides aromatic complexity without making the drink taste like licorice. If you pour absinthe directly into the drink instead of rinsing, it will be overpowering. Temperature is critical. This drink must be served ice cold. Make sure your glass is well-chilled and your stirring time is adequate. A lukewarm Sazerac is disappointing. Some recipes call for Angostura bitters in addition to Peychaud’s. This is a modern variation but many bartenders swear by it. The Angostura adds depth and complexity. If you try it, use just one or two dashes alongside the Peychaud’s. Don’t shake a Sazerac. Stirring is traditional and creates the proper texture. Shaking adds air bubbles and makes it cloudy, which changes the mouthfeel. The sugar amount is crucial for balance. Too much makes it cloying, too little makes it harsh. One sugar cube or half a teaspoon of simple syrup per drink is the sweet spot. You can adjust slightly based on personal preference. Quality whiskey matters. Since this is a spirit-forward cocktail with minimal ingredients, the whiskey is front and center. Use something you’d be happy drinking neat. Cheap whiskey will make a cheap-tasting Sazerac. The ritual of making a Sazerac is part of its appeal. Don’t rush through the steps. The careful preparation is what elevates this from just another whiskey drink to something special. Some variations exist, like the Brandy Sazerac which uses Cognac instead of rye. This was actually closer to the original 1830s recipe before American whiskey became the standard. For parties, you can batch the whiskey, sugar, and bitters mixture ahead of time, but each serving should still be stirred individually with ice and strained into a freshly rinsed glass. Don’t prepare them too far in advance. The lemon oil expression should happen immediately before serving. Those volatile citrus oils dissipate quickly, so you want them fresh. A proper Sazerac should be spirit-forward and sophisticated, not sweet or easy-drinking. This is a cocktail for people who appreciate whiskey. If someone doesn’t like whiskey neat, they probably won’t enjoy a Sazerac. The Sazerac is perfect as a pre-dinner cocktail or digestif. Its bold, aromatic character stimulates the appetite and pairs wonderfully with rich foods. Try it before a steak dinner or alongside a cheese plate. Visit New Orleans to try an authentic Sazerac at the Sazerac Bar in the Roosevelt Hotel or at classic bars throughout the French Quarter. Experiencing the drink in its hometown is special.
