Ingredients
Drink
- 60 mlrye whiskey
- 1sugar cube, or 5 ml sugar syrup
- 4dashes Peychaud’s bitters
- 1dash Angostura bitters, optional
The rinse
- 5 mlabsinthe, or Herbsaint
Also
- ice, for stirring
- a few drops of water, if using a sugar cube
Garnish
- a strip of lemon peel
Equipment
- two old fashioned glasses, one chilled
Directions
- Chill an old fashioned glass thoroughly in the freezer, because the drink has no ice to keep it cold.
- Pour a small measure of absinthe into the chilled glass, swirl it so it coats the entire inside, and then discard the excess.
- Rinse and discard. Set the rinsed glass aside until the end.
- Put the sugar cube in and soak it with the Peychaud’s bitters and a few drops of water. Muddle the cube until it has broken down completely.
- Add plenty of ice and stir for 20 to 30 seconds. Stir, never shake. You are aiming for about 20 per cent dilution, which is what makes it drinkable rather than raw.
- Cut a wide strip, hold it skin-side down over the glass and squeeze it sharply so the oils spray across the surface. That spray of citrus oil is genuinely part of the drink and you should smell it before you taste anything.
- Serve immediately, with no garnish beyond that. It is a strong, dry, aromatic drink and it is meant to be sipped slowly despite having no ice.
Technique
- Herbsaint was created in New Orleans in 1934 while absinthe was still banned in the United States.
- The Sazerac Coffee House gave the drink its name, and the cocktail predates the bar’s own naming.
- Some bars use a cognac and rye split, which nods to the original.
Substitutions
- Herbsaint, pastis or Pernod in place of absinthe.
- Cognac in place of rye, which is the older version.
Variations
- Made with cognac, as it originally was.
- With a cognac and rye split.
- With a dash of Angostura alongside the Peychaud’s.
History
Built in New Orleans around Antoine Peychaud’s bitters and Sazerac de Forge cognac, later rye; Louisiana named it the city’s official cocktail in 2008.
Frequently asked questions
What is Sazerac?
Sazerac is a cocktail from United States: rye stirred with sugar and Peychaud’s bitters in an absinthe-rinsed glass. Built in New Orleans around Antoine Peychaud’s bitters and Sazerac de Forge cognac, later rye; Louisiana named it the city’s official cocktail in 2008.
How long does Sazerac take to make?
Sazerac takes 5 min of preparation and no cooking at all. The recipe makes 1 drink. It is rated medium to make.
What can I substitute in Sazerac?
Yes, within limits. Herbsaint, pastis or Pernod in place of absinthe. Cognac in place of rye, which is the older version.
What is the most important thing to get right in Sazerac?
Pour a small measure of absinthe into the chilled glass, swirl it so it coats the entire inside, and then discard the excess.
