Sazerac
A potent and complex New Orleans classic, the Sazerac is a rye whiskey (or cognac) based cocktail, famously prepared with a Pernod or absinthe rinse, Peychaud's Bitters, a sugar cube, and a lemon peel.
Chill glass and prepare rinse
Chill an old fashioned glass (or rocks glass) by filling it with ice water and letting it sit. In a separate mixing glass, add 0.25 ounce (7.5 ml) absinthe or Pernod. Swirl it around to coat the inside of the chilled old fashioned glass, then discard the excess liquid.
💡 Tips:
- •The absinthe rinse provides a subtle aromatic complexity without overpowering the drink.
Prepare sugar and bitters
In the mixing glass, add 2 teaspoons of simple syrup (or muddle 1 sugar cube with a few drops of water until dissolved). Add 3 dashes of Peychaud's Bitters and 1 dash of Angostura bitters (if using).
💡 Tips:
- •Peychaud's Bitters are crucial for the Sazerac's unique flavor profile.
Add whiskey and ice
Pour 2 ounces (60 ml) of rye whiskey (or cognac) into the mixing glass. Fill the mixing glass with 1 serving of ice.
💡 Tips:
- •Rye whiskey is the more common choice today, offering a spicier backbone.
Stir and garnish
Stir the mixture well for about 30 seconds until thoroughly chilled and properly diluted. Discard the ice water from the rinsed old fashioned glass. Strain the cocktail into the prepared glass. Express the oils from 1 lemon peel over the drink by twisting it, then discard the peel (do not drop it in the drink).
💡 Tips:
- •The lemon peel is expressed for its aroma, not to be left in the drink.
- 💡The choice between rye whiskey and cognac offers different flavor profiles; try both to see which you prefer.
- 💡Use fresh, high-quality ingredients, especially the bitters and whiskey.
- 💡Precision in measurement is key for a balanced Sazerac.
- 💡Some variations use a small amount of Herbsaint instead of absinthe/Pernod for the rinse.
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