History & Heritage
“The Sazerac traces its lineage to 1850s New Orleans, where apothecary Antoine Peychaud mixed his namesake bitters with French brandy and sugar for patrons at the Sazerac Coffee House. After a phylloxera blight decimated cognac supplies in the 1870s, bartenders switched to local rye whiskey and later added an absinthe rinse, cementing the drink as a stiff, aromatic emblem of the Crescent City. In 2008 it was declared the official cocktail of New Orleans.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Rinse a chilled rocks glass with absinthe and dump the excess
In a separate mixing glass, stir rye, syrup, and bitters with ice until well chilled
Strain into the prepared glass without ice
Express a lemon peel over the surface and discard
Glassware
Served neat in an absinthe-rinsed rocks glass
Garnish
Expressed and discarded
Master's Tips
Professional insights to elevate your craft
Chill both the mixing glass and serving glass for a silky texture
Use just a thin coating of absinthe—too much overwhelms
Do not add ice to the finished drink; it should be served neat
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Sazerac.
Herbsaint Rinse
New Orleans-produced Herbsaint replaces absinthe for a softer anise note.
Changes
Sugar Cube Method
Traditional build using a sugar cube muddled with bitters instead of syrup.
Changes
Cognac Sazerac
Returns to the drink's roots with French brandy as the base spirit.
Changes
Rum Sazerac
Aged rum offers a molasses-rich spin on the classic template.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Vieux Carré
Walter Bergeron's New Orleans classic blends rye, cognac, sweet vermouth and Bénédictine with dual bitters for a silky, spirit-forward sipper.
Daiquiri
A crisp Cuban rum sour that showcases perfect balance—just rum, lime and sugar shaken icy cold.
Gimlet
A crisp blend of gin and lime that began as a naval ration and evolved into a minimalist classic.