Sazerac
Rye whisky, sugar and Peychaud's bitters, stirred and strained into an absinthe-rinsed glass - New Orleans' official cocktail.
Ingredients
- rinse absinthe, for the glass
- 50 ml rye whisky
- 5 ml sugar syrup
- 3 dashes Peychaud's bitters
- ice, for stirring
- 1 lemon peel, to garnish
Method
- Chill a rocks glass, then rinse it with a splash of absinthe, swirling to coat the inside, and discard the excess.
- In a separate mixing glass, combine the rye whisky, sugar syrup and Peychaud's bitters with ice.
- Stir for around 20 seconds, until well chilled.
- Strain into the absinthe-rinsed glass. No ice goes into the serving glass.
- Express a lemon peel over the drink to release its oils, then discard it or rest it on the rim.
How to serve
- Glassware
- Rocks glass (Old Fashioned)
- Serve temperature
- Cold, no ice in the glass
- Garnish
- Lemon peel
New Orleans claims the Sazerac as its official cocktail, and the city has a reasonable case: the drink dates back to the 1850s, when it was built around Sazerac de Forge et Fils Cognac and Antoine Peychaud’s own bitters. Rye whisky eventually replaced the Cognac as it became scarce, and the absinthe rinse, a nod to the wormwood-based spirit that briefly went underground when it was banned, is what gives the drink its distinctive aromatic finish.
The absinthe rinse
The absinthe is not an ingredient you drink so much as one you smell. A thin coating on the inside of a chilled glass is enough; too much and the anise flavour overwhelms the rye. Swirl a small measure around the glass to coat it fully, then tip out whatever has not clung to the sides before straining the drink in.
No ice in the glass
Unlike most spirit-forward cocktails, a Sazerac is stirred with ice in a separate mixing glass and then strained into a glass with none at all. This keeps the drink at full strength and full temperature for its entire life, rather than diluting slowly as it warms. Serve it as soon as it is strained.
Variations
- Rye whisky is traditional, but a Sazerac made with Cognac, closer to the original recipe, is worth trying for a rounder, less spicy version.
- Peychaud’s bitters give the drink its characteristic pink-red hue and slightly floral note; Angostura alone will work in a pinch but changes the character noticeably.
- A sugar cube muddled directly in the mixing glass, rather than syrup, is closer to how the drink was originally built.
Frequently asked questions
Do I actually drink the absinthe?
Barely any of it. The glass is rinsed and the excess discarded, so what remains is a faint aromatic coating rather than a measured pour.
Can I make a Sazerac without absinthe?
You can omit it, but the drink loses much of its identity. A dash of Herbsaint or pastis makes a reasonable substitute if absinthe is not available.
Why is there no ice in the finished glass?
The drink is chilled and diluted by stirring with ice in a separate mixing glass, then strained neat into a glass with none. This keeps it cold and strong rather than gradually watering it down.
What is the difference between Peychaud's and Angostura bitters?
Peychaud's is lighter, sweeter and more floral, with a distinctive pink-red colour, while Angostura is heavier and more clove-forward. Peychaud's is traditional here, though Angostura is a reasonable substitute.
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