Classic Sazerac Cocktail Recipe: A Taste of New Orleans

Ingredients

  • 1 sugar cube
  • 2 dashes Peychaud's bitters
  • 1 dash Angostura bitters
  • 60 ml (2 oz) rye whiskey
  • 1 teaspoon absinthe
  • Lemon peel, for garnish

Steps and instructions

  1. Chill an Old Fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
  2. In a mixing glass, muddle the sugar cube and both bitters.
  3. Add the rye whiskey to the bitters and sugar mixture in the mixing glass.
  4. Empty the ice from the Old Fashioned glass and coat the glass with the teaspoon of absinthe, discarding any excess absinthe.
  5. Pour the whiskey and bitters mixture from the mixing glass into the Old Fashioned glass.
  6. Garnish with a lemon peel.

Tools for making

  • Mixing glass - Used to mix the ingredients for the Sazerac cocktail.
  • Old Fashioned glass - The specific type of glassware used to serve the Sazerac cocktail.
  • Muddler - Used to muddle the sugar cube and bitters together in the mixing glass.
  • Bar spoon - A long-handled spoon used for stirring and layering ingredients in cocktails.
  • Absinthe spoon - A special slotted spoon used to hold a sugar cube over the glass while pouring absinthe.
  • Citrus peeler or knife - Used to peel a piece of lemon for garnishing the Sazerac cocktail.

Recipe variations

  • Substitute bourbon for the rye whiskey for a different flavor profile.
  • Experiment with different types of bitters, such as orange bitters or aromatic bitters.
  • Use a sugar syrup instead of a sugar cube for easier mixing.
  • Try using different spirits, such as cognac or rum, instead of whiskey.
  • Adjust the amount of absinthe according to personal preference for a stronger or milder absinthe flavor.
  • Add a splash of club soda for a slightly lighter and fizzy variation.
  • Incorporate a flavored syrup, such as vanilla or lavender, for a unique twist.

Recipe overview

This classic Sazerac recipe is a taste of New Orleans tradition. The Sazerac, widely considered one of America's first cocktails, combines the robust flavors of rye whiskey and absinthe with the subtle sweetness of sugar and the complexity of both Peychaud's and Angostura bitters. Despite its complex flavor profile, this cocktail is remarkably easy to make at home. With a few dashes, a quick stir, and a lemon peel garnish, you'll be enjoying a Sazerac in no time. Expect a strong, aromatic cocktail with a balance of sweet, bitter, and spicy notes. Whether you're a seasoned mixologist or a cocktail beginner, adding the Sazerac to your repertoire is a must.

Common questions

  1. Can I use a different type of sugar instead of a sugar cube? You can substitute a sugar cube with 1 teaspoon of granulated sugar or 1/2 ounce of simple syrup.
  2. Can I use a different type of whiskey? Yes, you can use bourbon instead of rye whiskey if you prefer.
  3. What if I don't have absinthe? If you don't have absinthe, you can use Herbsaint or Pernod as a substitute.
  4. Can I use orange peel instead of lemon peel for garnish? Yes, you can use orange peel as an alternative garnish if you prefer.
  5. Can I adjust the amount of bitters? Absolutely! Feel free to adjust the amount of Peychaud's and Angostura bitters to suit your personal taste.

Serving dishes and utensils

  • Mixing glass - A glass container used for mixing the ingredients together.
  • Muddler - A tool used for mashing or crushing the sugar cube and bitters.
  • Old Fashioned glass - The serving glass for the Sazerac, often referred to as a rocks glass.
  • Bar spoon - A long-handled spoon used for stirring the ingredients.
  • Citrus peeler - A tool used for peeling the lemon to create a garnish.

Origin stories

The Sazerac, a robust cocktail of rye whiskey, absinthe, and bitters, is considered by many to be America's first cocktail. The story goes that it was concocted in the mid-19th century by Antoine Amedie Peychaud, an apothecary and bitters maker in New Orleans. The drink was originally made using Sazerac de Forge et Fils, a brand of cognac imported from France. However, when an epidemic of phylloxera devastated European vineyards, bartenders turned to rye whiskey as a substitute. And as they say in the French Quarter, "Laissez les bons temps rouler!" - Let the good times roll! Now, the Sazerac has come to embody the spirit and joie de vivre of its hometown.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.