Classic Cocktails · Whiskey Cocktails
Sazerac
This documented rye version differs from cognac and split-base forms. Coat the glass with absinthe and remove excess.
- Base spirit
- Whiskey
- Origin
- New Orleans, USA
- Period
- 19th century
Ingredients
Documented standard recipe
- Rye whiskey50 ml
- Absinthe for the rinse5 ml
- Sugar cube1 cube
- Peychaud’s bitters2 dash
- Water to dissolve sugar5 ml
- Glass
- Rocks
- Ice
- Chilled, served without ice
- Garnish
- Lemon peel
- Technique
- Stirred
- Difficulty
- Intermediate
- Prep time
- 4 min
Method
- 01
Rinse a chilled rocks glass with absinthe and discard excess.
- 02
Dissolve sugar with water and bitters in a mixing vessel.
- 03
Add rye and ice and stir until chilled.
- 04
Strain without ice into the glass, express lemon oils and garnish.
Tasting Notes
- Aroma
- Anise, lemon and rye
- Finish
- Dry and long
- Character
- A New Orleans classic of rye, Peychaud’s and a restrained absinthe accent.
Tasting scores are MIXY editorial assessments.
History & Background
Connected to New Orleans bar traditions under the Sazerac name. Details of early cognac, rye and Peychaud’s accounts remain debated; one exact invention date is not established.
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