📝 About This Recipe
Born in the apothecaries of 19th-century New Orleans, the Sazerac is widely considered America’s first cocktail and the liquid soul of the Crescent City. This sophisticated libation balances the spicy heat of rye whiskey with the floral complexity of Peychaud’s Bitters and a haunting, aromatic rinse of absinthe. It is a stiff, short drink that captures the sultry, historic elegance of the French Quarter in every chilled sip.
🥗 Ingredients
The Spirits
- 2 ounces Rye Whiskey (high-quality, at least 90 proof)
- 1/4 ounce Absinthe (or Herbsaint for a traditional New Orleans touch)
- 1/2 ounce Cognac (optional, for a smoother 'split-base' variation)
Sweetener and Bitters
- 1 Sugar Cube (white granulated sugar)
- 3-4 dashes Peychaud’s Bitters (essential for the bright red color and anise flavor)
- 1 dash Angostura Bitters (adds depth and spice)
- 1 teaspoon Cold Water (to help dissolve the sugar cube)
The Garnish and Ice
- 1 large strip Lemon Peel (yellow pith removed)
- 2 cups Cracked Ice (for chilling the glass and mixing)
👨🍳 Instructions
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1
Begin by chilling your serving vessel, a heavy-bottomed Rocks glass (Old Fashioned glass), by filling it with cracked ice and set it aside while you prepare the drink.
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2
In a separate mixing glass, place the single sugar cube and soak it with 3 to 4 generous dashes of Peychaud’s Bitters and 1 dash of Angostura Bitters.
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3
Add one teaspoon of cold water to the sugar and bitters; use a muddler to crush the cube until it is completely dissolved into a thick syrup.
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4
Measure and pour 2 ounces of rye whiskey (or a combination of 1.5 oz rye and 0.5 oz cognac) into the mixing glass with the syrup.
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5
Fill the mixing glass 3/4 full with large, solid ice cubes. Never use the ice from the chilling rocks glass.
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6
Using a long-handled bar spoon, stir the mixture gently but steadily for about 30 seconds until the glass feels frosty to the touch and the drink is properly diluted.
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7
Discard the ice and any accumulated water from your chilled Rocks glass.
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8
Pour the 1/4 ounce of absinthe into the chilled, empty Rocks glass. Swirl it vigorously to coat the entire interior surface, then discard the excess liquid (the 'rinse').
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9
Strain the whiskey mixture from the mixing glass into the absinthe-rinsed Rocks glass using a Hawthorne or Julep strainer. Note: A Sazerac is traditionally served 'neat' (without ice).
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10
Take the strip of lemon peel and twist it over the surface of the drink to express the essential oils, then discard the peel or use it to rim the glass. Traditionalists often do not drop the peel into the drink.
💡 Chef's Tips
Always chill your glass thoroughly; since the drink is served without ice, the glass must provide the thermal mass. If you find the drink too potent, use a 'split base' of half Cognac and half Rye for a rounder, softer profile. Do not skip the absinthe rinse; it provides the essential aromatic backbone that defines the cocktail. Use a sugar cube rather than simple syrup if you want the authentic, slightly more textured mouthfeel of the original recipe. When expressing the lemon peel, ensure you are aiming the zest side toward the glass to release the oils, not the bitter white pith.
🍽️ Serving Suggestions
Serve alongside a plate of salty, fried oysters for a classic New Orleans pairing. Pairs beautifully with spicy Cajun boudin links or cracklins. Enjoy as a pre-dinner aperitif to stimulate the palate with its bitter-sweet profile. Accompany with a small glass of ice water on the side to cleanse the palate between sips. Serve in a vintage, etched crystal Rocks glass to enhance the historic aesthetic.