Sazerac Recipe

Before you start

The Sazerac is New Orleans' signature whiskey drink: rye, a little sugar and plenty of Peychaud's bitters, stirred cold and served without ice in a glass coated with absinthe. A lemon peel is twisted over the top and usually discarded, leaving just its oil. The result is spicy, anise-scented and cleaner than an Old Fashioned, with a distinct red tint from the bitters.

The traditional method uses two glasses, one rinsed with absinthe and chilled, the other used to stir the drink. That keeps the absinthe as an aroma rather than an ingredient. Spicy rye of around 45 to 50% ABV is the most common choice today; some versions use cognac, or a blend of both. Peychaud's is not interchangeable with Angostura here: it is lighter, more floral and gives the drink its color.

Ingredients

• 60 ml (2 oz) rye whiskey — around 45 to 50% ABV
• 7 ml (1½ tsp) rich simple syrup (2:1) — or 1 sugar cube moistened with a splash of water
• 3 or 4 dashes Peychaud's bitters
• 1 dash Angostura bitters — optional
• About 5 ml (1 tsp) absinthe — for rinsing the glass
• 1 cup (about 150 g) ice cubes — for stirring
• 1 wide strip lemon peel

Method

1. Fill the rocks glass with ice and water to chill it thoroughly while you prepare the drink.
2. In the mixing glass, combine the rye, rich syrup and bitters. If using a sugar cube, muddle it with the bitters and a teaspoon of water until dissolved before adding the rye.
3. Fill the mixing glass three-quarters with ice and stir for about 25 seconds, until the outside is very cold.
4. Empty the serving glass and dry it. Add the absinthe, roll the glass to coat the inside, and pour out the excess.
5. Strain the stirred drink into the rinsed glass. Do not add ice.
6. Express the lemon peel over the drink by pinching it skin-side down, rub it along the rim, then discard it or perch it on the edge.

Tips for success

• Rich syrup dissolves instantly and gives you consistent sweetness; a sugar cube is traditional but needs careful muddling to avoid grit.
• The lemon oil matters more than the peel. Many bartenders discard the peel so it does not add bitterness while you drink.
• Keep the drink small and cold. Without ice in the glass it warms up quickly, so drink it in a reasonable time.

Substitutions

Rye whiskey

Cognac gives a softer, fruitier Sazerac. A split base of half rye and half cognac is a popular middle ground.

Absinthe

Herbsaint or pastis can be used for the rinse; they are sweeter and give a gentler anise note.

Peychaud's bitters

There is no close substitute. Angostura alone makes a darker, spicier drink that tastes more like an Old Fashioned.

Variations

Cognac Sazerac

Use 60 ml VSOP cognac in place of rye. Keep the bitters and rinse the same.

Split-base Sazerac

Use 30 ml rye and 30 ml cognac for a balance of spice and fruit.

Troubleshooting

The anise flavor dominates

Too much absinthe stayed in the glass. Pour out everything that will drain after rinsing.

Sugar grit at the bottom

The cube did not dissolve. Use rich syrup instead, or muddle the cube with water until fully dissolved before adding the whiskey.

It tastes hot and harsh

It was not stirred long enough. Stir about 25 seconds so the drink is cold and lightly diluted.

Storage

Serve immediately after stirring. Rye, absinthe and bitters keep at room temperature. Rich syrup keeps in the refrigerator for about a month.

Safety notes

At around 1.6 U.S. standard drinks (about 14 g of alcohol per standard drink), this short, stirred drink is strong. Serve only to adults of legal drinking age, and do not drink and drive.