Sazerac

By Rosie Schaap

Updated Dec. 8, 2022

Sazerac
Craig Lee for The New York Times
Rating
4(508)
Comments
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Rye is absolutely vital in a Sazerac, among the most supernaturally alluring of drinks and frequently a bartender’s favorite. Peychaud’s bitters, which are made by the Sazerac Company in Louisiana, are asked for here, and are lighter than the more commonly found Angostura variety. If you can’t get your hands on some, try using your own favorite bitters. (The New York Times)

Featured in: There’s a Reason That Rye Is Having a Moment

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Ingredients

  • Absinthe (to coat glass)
  • 1sugar cube
  • 2dashes Peychaud’s bitters
  • 2ounces Sazerac rye
  • Ice
  • Lemon peel
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Coat chilled rocks glass with absinthe. Muddle sugar cube with bitters in a mixing glass; add rye and ice. Stir. Strain into chilled rocks glass. Twist lemon peel over the drink to release oils, then discard twist.

Ratings

4 out of 5
508 user ratings
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Comments

Mike

I just had a Sazerac with the traditional French Brandy in lieu of the rye, at Bayona in the French Quarter. Had great Sazerak's elsewhere, Angeline's, Ice Box (Hotel Provincial Bar), and Commander's Palace. But at Bayona, with Brandy, was a topper.

John

After watching the bartender muddle the lemon twist along with the sugar and bitters a few years back, I have been doing that with this recipe.

Mark

Necessity trumped orthodoxy a couple years back when I used Buffalo Trace, and never looked back. Less heavy, it let the the Peychaud's, absinthe and lemon oil sail through, and was insanely smooth. A guest who never had a Sazerac before became an instant convert.

Bob

When in NOLA, I stopped in for an early dinner at K-Paul's (RIP) and the bartender there asked if I wanted an "original" version of the drink. She told me (according to her) a Sazerac was made with French cognac and that after the Louisiana Purchase, everything French was looked down on and they replaced the cognac with rye. I tried it and it was amazing. I do 2 dashes each of Peychaud's and Angostura, 2 healthy shots of cognac, a "bloop" of simple syrup, and of course a splash of Absinthe.

Cassie M.

Made expertly at the Napoleon House in New Orleans whose bartender gave the recipe and method to a reporter while being interviewed about this particular drink. While this cocktail is wonderful, the bartender’s warning was even better, “And do only have one. You’re not nearly as attractive as you think are after two.”

Jon Barleycorn

This is my favorite cocktail and the go to drink I make at home. I recommend Templeton Rye (4 year) (and definitely to avoid Bulleit), Pernod’s (instead of Absinthe), an orange peel OR a lemon peel (rubbed around the rim of the glass after washing it with Pernod’s), and homemade honey water instead of sugar (I tell myself the honey water is healthier). Also, I go for 3 oz of rye instead of 2, for more of a wallop.

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