The Sazerac is a bold and aromatic cocktail that captivates connoisseurs with its unique blend of rye whiskey, Peychaud’s bitters, and absinthe. Its character comes from the spicy notes of the whiskey, the distinctive aromas of Peychaud’s bitters, and the anise and licorice accents of the absinthe. This cocktail is the perfect choice for those who love strong yet classic flavors.
History
The history of the Sazerac cocktail dates back to the mid-1800s in New Orleans. Originally, pharmacist Antoine Amédée Peychaud created the Sazerac by mixing his own Peychaud’s bitters (then still considered a medicinal remedy) with brandy. Later, bartenders swapped brandy for rye whiskey. Eventually, in 2008, New Orleans officially recognized the Sazerac as its signature cocktail. However, this only confirmed what locals had long known—it had always belonged to the Crescent City, named for the curve of the Mississippi River. Over time, the cocktail became so popular that New Orleanians enjoyed it whether they were ill or not.
Ingredients
2 oz (60 ml) rye whiskey
1 sugar cube with ½ tsp water (or ⅓ oz (10 ml) sugar syrup)
2–3 dashes Peychaud’s bitters (only this type is authentic)
⅓ oz (10 ml) absinthe
How to Make a Sazerac Cocktail
Fill an old-fashioned glass with ice to chill it, then set it aside. In another glass, add the whiskey, sugar syrup, and bitters with ice, and stir until well chilled. No shaker is needed for this drink. Take the first glass, discard the ice, pour in the absinthe, and swirl it to coat the inside. Pour out the excess absinthe—it’s only used for its aromatic touch. Finally, strain the mixed drink into the absinthe-rinsed glass.
Serving and Garnish
The Sazerac cocktail is traditionally served in an old-fashioned glass. Garnish with a twist of lemon peel, expressed over the drink to release its essential oils. This touch of citrus perfectly complements the cocktail’s bold and complex flavor.
Calorie Content
A single serving of a Sazerac cocktail contains about 150 calories, depending mainly on the amount of rye whiskey and sugar used.