Sazerac
One of America’s oldest cocktails and a New Orleans hallmark, the Sazerac features rye, Peychaud’s bitters and an absinthe rinse for a distinctly aromatic profile. It’s often celebrated as part of New Orleans’ cocktail heritage.
Calories
220 kcal
Alcohol
Content
38%
Serving
1
Ingredients
Rye whiskey : 60 ml
Simple syrup : 5 ml or 1 sugar cube
Peychaud’s bitters : 3 dash es
Absinthe : 1–2 ml rinse
Garnish :Lemon peel (expressed)
Tools
Mixing glass
bar spoon
jigger
strainer
small bottle or spoon for absinthe rinse
Glassware :Old-fashioned rocks glass (no ice) or chilled tumbler
Steps
Chill an old-fashioned glass briefly, then rinse it with 1–2 ml absinthe: pour, swirl to coat, and discard excess.
In a mixing glass, dissolve the sugar cube with a few drops of water or use 5 ml simple syrup.
Add 60 ml rye whiskey and three dashes of Peychaud’s bitters to the mixing glass.
Fill with ice and stir for 20–30 seconds until well chilled and slightly diluted.
Strain into the absinthe-rinsed glass (typically served neat, no ice).
Express a lemon peel over the drink to release oils, rub the rim if desired, and drop the peel in.
Serve — a classic New Orleans spirit-forward cocktail.
