Sazerac
The Sazerac is a distinguished cocktail deeply rooted in the history of New Orleans, often cited as one of America's oldest cocktails. This recipe honors its legacy, delivering a sophisticated blend of rye whiskey (though cognac was the original base), the herbal complexity of absinthe, the unique spice of Peychaud's bitters (represented here by Angostura due to list constraints), and a touch of sweetness. Served neat in an absinthe-rinsed chilled glass and garnished with a lemon peel, the Sazerac offers a potent, aromatic, and spirit-forward experience perfect for sipping and contemplation. Its unique preparation method and distinct flavour profile make it a must-try for classic cocktail enthusiasts.
Ingredients
- 6 cl whiskey
- 1 teaspoon absinthe
- 1 piece sugar
- 3 dashes angostura bitters
- 1 piece lemon peel
- ice cubes
Accessories
- 1 lowball glass
- 1 strainer
- 1 muddler
Instructions
Chill a lowball glass by filling it with ice and water or placing it in the freezer.
In a separate mixing glass, muddle the sugar cube with the Peychaud's bitters (or Angostura). If using simple syrup, combine it with the bitters.
Add the rye whiskey (or cognac) to the mixing glass.
Fill the mixing glass with ice cubes.
Stir well for about 30 seconds until thoroughly chilled.
Discard the ice from the chilled lowball glass.
Add the absinthe to the chilled glass. Swirl it around to coat the inside (this is called an absinthe rinse), then discard the excess absinthe.
Strain the whiskey mixture from the mixing glass into the absinthe-rinsed lowball glass.
Express the oils from the lemon peel over the drink by twisting it, then rub the peel around the rim of the glass.
Garnish with the lemon peel (some prefer to discard it after expressing the oils).
Trivia
- What is a Sazerac cocktail?
The Sazerac is a classic cocktail originating from New Orleans, Louisiana. It's traditionally made with rye whiskey or cognac, absinthe, Peychaud's bitters, and sugar, served neat in a chilled, absinthe-rinsed glass and garnished with a lemon peel. It's renowned for its complex flavor profile and historical significance.
- What does a Sazerac taste like?
A Sazerac offers a bold and complex flavor profile. You'll taste the spice and warmth of the rye whiskey (or the fruitiness of cognac), balanced by the sweetness of sugar. The Peychaud's bitters add unique notes of anise and cherry, while the absinthe rinse provides a distinct herbal, licorice aroma and subtle flavor.
- What is the difference between a Sazerac and an Old Fashioned?
While both are spirit-forward whiskey cocktails, the Sazerac traditionally uses rye whiskey (or cognac) and Peychaud's bitters, includes an absinthe rinse, and is garnished with lemon peel. The Old Fashioned typically uses bourbon or rye, Angostura bitters (though others can be used), simple syrup or a muddled sugar cube, and is garnished with an orange peel and sometimes a cherry.
- Why is absinthe used in a Sazerac?
Absinthe isn't a primary ingredient in the Sazerac but is used to rinse the serving glass. This imparts a subtle herbal aroma and faint licorice notes that complement the other ingredients, adding complexity without overpowering the drink. It's a signature element of the Sazerac's unique character.
- What is the best whiskey for a Sazerac?
Traditionally, rye whiskey is the preferred choice for a Sazerac due to its spicy and robust character, which pairs well with the bitters and absinthe. Sazerac Rye is a classic option. However, the original Sazerac was made with Cognac, so a good quality VSOP Cognac also makes an excellent, slightly fruitier Sazerac.
- Can you make a Sazerac without Peychaud's bitters?
While Peychaud's bitters are traditional and provide the Sazerac's characteristic flavor profile (bright, floral, anise notes), you can substitute Angostura bitters if necessary. The taste will be different – more spiced and robust – but it will still result in a delicious spirit-forward cocktail. Some even use a combination of both.