Sip the official cocktail of New Orleans, an herbaceous and historic combo of rye whiskey, Peychaud’s Bitters, and absinthe!
The Sazerac cocktail is as storied as its hometown, New Orleans. The three-floor Sazerac House dominates the corner of Canal and Magazine streets at the edge of the city’s French Quarter, just steps from Bourbon Street. I visited the distillery-come-tourist-destination a few years ago, taking in both history and mixology lessons on the tour. I finished with a newfound appreciation for this nuanced cocktail steeped in lore.
This might be the best Sazerac recipe I’ve ever made—but it’s just an homage to the ingenuity, resilience, and dramatic flair that make the Crescent City a place like no other.
A cornerstone ingredient of this drink is Peychaud’s Bitters, a unique accent that Creole apothecary Antoine Amédée Peychaud originally sold as a medicinal tonic from his pharmacy on Royal Street around the 1830s. The bitters are known for their lighter, more floral profile compared to Angostura, with notes of anise, cherry, gentian, spice, and subtle mint.
The Sazerac cocktail itself emerged in the mid-1800s at the Sazerac Coffee House, named after the French Sazerac de Forge et Fils cognac once used as its base spirit. By the late 19th century, rye whiskey had replaced cognac, and bartenders began rinsing the glass with absinthe to add aromatic depth. When that notorious liqueur was banned in the U.S. in 1912, locals subbed in anise-flavored Herbsaint.
I’ve made this drink with varying combinations of all these historic ingredients. This recipe consistently delivers well-balanced depth and complexity. Each sip will take you deeper into its seductively layered aromatics, which are as complex and inviting as New Orleans.
Variations on a Sazerac theme
Not a fan of rye whiskey—or just looking to mix up your Sazerac experience? This drink’s long history involves a lot of tweaks, so feel free to put your own mark on it. Here are a few recognized variations with historical precedence or endorsements from modern mixology:
Cognac: The original Sazerac was made with French cognac, so a cognac-based Sazerac is not only authentic but also harkens to the drink’s foundation.
Bourbon: Using bourbon is also quite common, particularly in places where bourbon is more prevalent than rye. Recipes for a “bourbon Sazerac” often appear in reputable cocktail resources and offer a sweeter, softer version while retaining the core elements of absinthe or Herbsaint, Peychaud’s Bitters, sugar, and lemon.
Rum: Dark rum creates a modern version of this cocktail, lending a sweetly tropical vibe to the drink.
Scotch: If bold, peaty flavors are your jam, you’ll love this creative riff on the Sazerac. A contemporary variation is the “Cooper Union” cocktail, which uses Scotch for the wash and Irish whiskey in the drink.
How do I store leftovers?
Store leftover Sazerac cocktails sans ice and garnish in an airtight container or bottle in the fridge for up to 3 days. Or store a batch in the freezer for up to 2 months—it won’t freeze solid due to the high alcohol content, but it’ll attain a velvety-smooth texture that’s excellent for serving at a party. Simply prepare a chilled glass with an absinthe rim for each guest, portion out the ultracold drink straight from the freezer, and garnish with fresh lemon peels.
Serving suggestions
Serve a Sazerac alongside flavorful dishes that celebrate the multicultural cuisine of the Crescent City. A Shrimp Po’ Boy is a classic pairing, and this Cajun Cauliflower Casserole brings the vibrant flavors of jambalaya to the table. Bump up the spice levels with Haitian Rice And Beans, and finish sweetly with this traditional Beignet Recipe.
Ingredients
- Absinthe for rinsing the glass
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- 2 ounces rye whiskey
- Lemon peel for garnish
Instructions
- Rinse a chilled rocks glass with absinthe: Add a small splash of the liquor, swirl to coat the interior, then discard the excess. Set the glass aside.
- In a mixing glass add the sugar cube and Peychaud's bitters. Muddle until the sugar is dissolved.
- Add the rye whiskey and ice to the mixing glass.
- Stir gently until the mixture is well chilled and combined, about 30 seconds.
- Strain into the prepared, absinthe-rinsed glass (without ice).
- Express a lemon peel over the drink to release its oils, then add it as garnish or discard, according to preference. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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