Perfectly Southern and perfectly strong, the classic Sazerac is a refreshingly aromatic and subtly sweet drink for rye whiskey lovers. New Orleans’ own Peychaud bitters and absinthe balance out the rye in this potent drink. It’s served in a rocks glass without ice, so there’s no significant dilution or distracting extras. (Did I mention that? strong?)
Learn how to make a Sazerac and enjoy the taste of The Big Easy wherever you are.
Ingredients of Sazerac
To make a Sazerac, in addition to cold water and ice, you will need:
- Peychaud’s Bitters: This ingredient is essential to the Sazerac cocktail (without it, the drink is essentially an old-fashioned drink washed down with absinthe). Bitters are widely available at local grocery and liquor stores in the South.
- Rye whiskey: Originally a cognac drink, Sazerac is now synonymous with rye whiskeys such as Bulleit.
- absinthe: The anise in absinthe is intended to enhance the flavor of Peychaud’s bitters. You can also use Pernod or Chartreuse in place of absinthe in this recipe.
- Sugar cube: For sweetness.
- Lemon peel: Adds hints of citrus and florals.
Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
How to make a Sazerac
Make a Sazerac cocktail in 5 minutes and 5 steps.
- Step 1: Rinse the glass: Pour absinthe into a chilled rocks glass and swirl to completely cover the glass. (This is called rinsing.) Discard any excess absinthe and set the glass aside.
- Step 2: Grind the sugar. Crush sugar cubes, water, and bitters in a cocktail stirrer or mixing glass fitted with a wooden spoon handle. Stir with a stirrer until the sugar is dissolved. If you don’t have sugar cubes, you can use granulated sugar or simple syrup instead. One cube is about 1 teaspoon of sugar or syrup.
- Step 3: Add whiskey. Fill a mixing glass with ice. Add the whiskey and stir until well chilled.
- Step 4: Strain: Pour the cocktail into the prepared rocks glass.
- Step 5: Decorate: Lightly squeeze the zest from the lemon and squeeze the oil over the cocktail. Place the peel in a glass and serve immediately.
What is the difference between an Old Fashioned and a Sazerac?
An Old Fashioned contains bourbon, while a Sazerac contains rye whiskey. Both contain sugar and bitters, but the traditional Old Fashioned uses Angostura bitters, while the Sazerac uses Peychaud’s bitters, an essential ingredient in the creation of the drink.
Why is Sazerac served without ice?
Sazerac is served in a rocks glass without ice to prevent the ice from diluting the drink. It’s a potent, no-nonsense cocktail, and that’s the point. The sugar cubes help balance the subtle sweetness of the rye. Absinthe and bitters both offer herbal medicinal properties. This makes sense, since Peychaud’s bitters were originally made in pharmacies and were intended to be used as medicine.
Tips for making the best Sazerac
Before you pour, learn some tips on how to mix the best drinks from our test kitchen.
- calm down: Make sure the glass is well chilled. When the absinthe hits the cold glass, it thickens slightly, and as it swirls, it sticks to the glass more easily.
- Peel off: Peel each lemon using a Y-shaped vegetable peeler, applying even pressure from edge to edge.
- Dress up: Trim the sides and ends of the lemon peel at an angle to make the garnish look classy and look like it was made by a professional.
How to make a Sazerac as a batch cocktail
To make Sazerac in a pitcher, combine 6 sugar cubes, 1 tablespoon of cold water (or substitute 2 tablespoons of simple syrup, if desired), and 12 dashes of Peychaud bitters in a cocktail stirrer or pitcher with a wooden spoon handle. Add and mix well. The sugar will dissolve. Add 12 ounces of rye whiskey, 3/4 cup of cold water, and 1 tablespoon of absinthe. Refrigerate until ready to eat. This batch recipe makes 6 servings.
This version takes into account the slight dilution caused by stirring with ice due to the addition of cold water. This recipe also cuts the amount of absinthe in half, as there is no need to rinse the glass.
Other Classic Southern Cocktail Recipes
Become a world-class Southern bartender with these favorites:
Contributions by editors Alessandra Dubin.
Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
