Sazerac Cocktail

Name: Sazerac Cocktail
Prep time: 5 min
Total time: 5 min
Yield: 1 drink
Ingredients: 1 sugar cube; Water; 1 1/2 ounces rye whiskey; 2 dashes Peychaud's Bitters; 1 dash angostura bitters; Ice; 1 barspoon absinthe (or Pernod); Lemon peel

Cocktails New Orleans Mardi Gras Southern Dinner Party Absinthe Rye Whiskey Bitters Drink Whiskey Easy

Save (140)

Rate

1 drink Easy

Total: Under 5 mins Active: Under 5 mins

29 Ratings

Ingredients (8)

1 sugar cube
Water
1 1/2 ounces rye whiskey
2 dashes Peychaud’s Bitters
1 dash angostura bitters
Ice
1 barspoon absinthe (or Pernod)
Lemon peel

Try Amazon Fresh

Get fresh food news delivered to your inbox

According to Rob Chirico, author of the Field Guide to Cocktails, this iconic New Orleans cocktail dates to the 1850s, when it was served at the Sazerac Coffee House. American whiskey eventually replaced the brandy of the original. Rinsing the glass with absinthe gives the cocktail the right touch of herbal perfume without upsetting the balance—you can always substitute Pernod if you don’t happen to have a bottle of absinthe.

Sip this to wash down a New Orleans-inspired dish such as our Jambalaya recipe. For more, check out our Mardi Gras recipes.

What to buy: Peychaud’s Bitters were created in New Orleans around 1830 by the Haitian apothecary Antoine Amédée Peychaud. They’re lighter, sweeter, and have a more floral aroma than angostura. You can find them at well-stocked liquor stores.

by Patrick Sullivan

Instructions

1Put the sugar cube in a mixing glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.
2Add the rye, both bitters, and ice and stir until chilled, about 30 seconds.
3Add the absinthe to a chilled Old Fashioned glass. Turn the glass to coat the sides with the absinthe, then pour out the excess. Strain the rye mixture into the absinthe-coated glass.
4Twist and squeeze the lemon peel over the glass. Rub the rim of the glass with the peel, drop it into the cocktail, and serve.

Load Comments

Recommended from Chowhound

Handcrafted Chocolate Bonbons at Stick With Me Sweets

(01:45)

Video from Cities

At her NYC chocolate shop Stick With Me Sweets, Susanna Yoon (formerly of Per Se) makes edible miniature works of art. These colorful, marbleized, portable chocolate domes are packed with the flavors and textures of some of Susanna’s favorite desserts, which include a kalamansi meringue pie, and the vero, a silver blue bonbon that houses a mix of sea salt caramel and crunchy pecan bits. In the words of the chef, handcrafted chocolate is the sweetest way to tell somebody “stick with me”.