There’s something timeless about a Sazerac. It’s bold, a little mysterious, and deeply rooted in the spirit of New Orleans. With a perfect balance of sweetness, spice, and herbal depth, this cocktail has been a favorite for generations. I’ve made this drink countless times, and it never fails to impress. Whether you’re mixing it up for a cozy night in or serving it at a gathering, the Sazerac is a classic worth mastering.
Sazerac
What You’ll Need
Prep Time: 5 minutes
Servings: 1 cocktail
Glass: Old Fashioned glass or short rocks glass
Ingredients
– 2 oz (60 ml) rye whiskey
– 1 sugar cube (or 1/2 tsp fine sugar)
– 3 dashes Peychaud’s Bitters
– A small splash of absinthe (just enough to coat the glass)
– Lemon peel (for garnish)
– Ice cubes
Equipment
– Old Fashioned glass (or any short, sturdy glass)
– Mixing glass or second cup for stirring
– Bar spoon or long spoon
– Jigger (or a small measuring cup)
– Muddler (or the back of a spoon)
Method
- Chill your glass. Either pop your Old Fashioned glass in the freezer for a few minutes or fill it with ice water while you prep everything else.
- Prep the sugar and bitters. In a separate glass, drop in the sugar cube and add 3 dashes of Peychaud’s Bitters. Add a small splash of water (about 1/4 tsp) and muddle until the sugar dissolves.
- Stir in the whiskey. Add the rye whiskey to the sugar-bitter mix. Toss in a few ice cubes and stir for about 20–30 seconds, or until it’s nicely chilled and slightly diluted. You’ll know it’s ready when the outside of the glass feels cold to the touch.
- Rinse your serving glass with absinthe. Discard the ice or water from your chilled glass. Add a splash of absinthe, swirl it around to coat the inside, then pour out the excess. You just want a whisper of absinthe—not a full pour.
- Strain and garnish. Strain the whiskey mixture into the absinthe-rinsed glass (no ice). Twist a lemon peel over the drink to release the oils, then rub it around the rim before dropping it in or discarding it—your call.
Tips & Tricks
– Use quality rye whiskey. Since it’s the main ingredient, it really makes a difference. Look for something with a bit of spice and character.
– Don’t skip the lemon peel. That fresh citrus aroma is key—it balances the bitters and brings the whole drink together.
– Be gentle with the absinthe. Too much and it’ll overpower everything. Just a light rinse is all you need.
– Make it smoother: If you’re not into muddling sugar cubes, use simple syrup instead (about 1/2 tsp).
– Try a lighter version: Use half the sugar or a natural sweetener like honey syrup for a less sweet take.
Make-Ahead Notes
You can mix the rye whiskey, bitters, and sugar ahead of time and store it in the fridge (up to 1 day). When ready to serve, rinse your glass with absinthe, pour, and garnish with lemon peel.
Storage
This drink is best made fresh. If you’ve pre-mixed a batch, keep it chilled in a sealed container and use within a day. Don’t store with lemon peel—it’ll turn bitter over time.
Ingredient Substitutions
– Rye whiskey: Swap in bourbon for a rounder, sweeter flavor.
– Sugar cube: Use 1/2 tsp simple syrup for easier mixing.
– Peychaud’s Bitters: Try a mix of Peychaud’s and Angostura for more complexity.
– Absinthe: Pernod or Herbsaint are good alternatives. Or skip it, but you’ll miss that signature anise note.
Flavor Profile
The Sazerac starts off with a warm, sweet note from the sugar and rye. Then comes the herbal punch from the bitters and absinthe, followed by a citrusy lift from the lemon. It’s smooth, bold, and slightly spicy—a perfect sipping drink.
Serving Suggestions
This cocktail is meant to be savored slowly. Serve it neat (no ice) in a chilled glass, and enjoy it as a pre-dinner drink or a nightcap.
What to Serve With It
– Spicy Gumbo: The cocktail’s sweetness and herbal notes balance out the heat.
– Charcuterie Board: Salty meats, sharp cheeses, and pickled veggies highlight the drink’s complexity.
– Dark Chocolate: A small piece of 70% cacao brings out the bitters and spice beautifully.
This has been my go-to cocktail for summer nights on the porch—it’s simple, elegant, and always feels a little celebratory.
Variations to Try
New York Sazerac
Swap the rye for apple brandy. It adds a fruity, autumnal twist that’s perfect when the weather cools down.
Green Fairy Sazerac
Use a touch more absinthe and drop in a mint sprig during the rinse for a fresh, herbal vibe.
Vieux Carré
Mix rye, Cognac, sweet vermouth, Peychaud’s Bitters, and a splash of absinthe. Stir over ice, strain, and garnish with a cherry. It’s like the Sazerac’s richer cousin.
Virgin Sazerac (Mocktail)
Combine strong brewed herbal tea (like rooibos or chamomile), a dash of non-alcoholic bitters, and a lemon peel. Use a drop of anise extract or fennel tea to mimic the absinthe note.
Common Questions
Can I skip the absinthe?
Yes, but it won’t be a true Sazerac. You can sub with a few drops of anise extract or Pernod for a similar flavor.
Is the Sazerac strong?
Definitely. It’s all spirit, no mixers—so sip slowly and enjoy the depth.
Is the lemon peel really necessary?
Absolutely. It brightens up the drink and ties all the flavors together.
Can I batch this for a party?
Sure! Mix the whiskey, sugar, and bitters in a pitcher ahead of time. Just rinse individual glasses with absinthe and garnish when serving.
What’s the best sugar to use?
A traditional sugar cube adds charm, but fine sugar or simple syrup dissolves easier.
Are there non-alcoholic bitters?
Yes! Look for brands like All The Bitter or El Guapo that offer alcohol-free options.
There’s a reason the Sazerac has stood the test of time. It’s more than just a drink—it’s a little piece of cocktail history in your hand. Whether you stick with the classic or try a twist, it’s always a good choice for something sophisticated, flavorful, and truly satisfying. Cheers!
