The Sazerac is considered by many to be America’s oldest cocktail! Made with rye whiskey, Peychaud’s bitters, absinthe, sugar and a lemon zest, it’s a true classic. Try it!
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The Sazerac is possibly America’s oldest cocktail. It’s also the official cocktail of New Orleans – aptly named since it was invented there in 1838!
When prepared properly, it’s a superbly balanced drink and definitely one that’s worth knowing about!
A Brief History of Sazerac’s Ingredients
In the 1830s, Antoine Peychaud, a New Orleans pharmacist, invented what later became known as Sazerac.
Peychaud’s family recipe for an aromatic elixir (known both then and now as ‘Peychaud’s Bitters’!) was a key ingredient in the Brandy Toddies he mixed for friends. This toddy drink became so popular that Peychaud’s Brandy Toddy had a new name in 1850 –the Sazerac—thanks to its recent status as the official cocktail of the Sazerac Coffee House in New Orleans.
Later iterations of the Sazerac dropped the brandy in favor of American rye whiskey and added hints of absinthe.
Today, a classic Sazerac is made with five ingredients:
- sugar
- Peychaud’s Bitters
- Rye Whiskey
- Anise-flavored absinthe or one of its substitutes
- A lemon twist
A little more about absinthe
Absinthe was banned in 1912 because it was believed to contain hallucinogenic ingredients that could drive one “crazy and criminal,” according to a 1907 abstinence petition. Absinthe was not legalized again in the US until 2007, which means for most of the 20th centuryth In the 19th century, Sazeracs were made with Herbsaint, an anise-flavored absinthe substitute developed in the 1930s.
ASK: But now that absinthe is legal again (and no, it doesn’t make you mad or criminal!), should you make a sazerac with absinthe or herbsaint?
REPLY: The answer is … either! But Herbsaint is currently the most used option. (A 60-year habit is hard to break.)
You can also try other pastis like Pernod or Ricard. Keep in mind that you only need a tiny amount of the stuff to rinse the jar, leaving you with a very subtle flavor.
The best whiskey for a Sazerac
How does a Sazerac taste? Well it tastes like whiskey! That and a little sweetness from the sugar mixed with some tart, bitter notes from Peychaud’s and Herbsaint.
But really, this is a very whiskey-forward drink, so a good rye is essential to get it right. If you want the real thing, Sazerac Rye is your best bet. (It’s in the name, folks!) But try whichever rye you prefer!
You’ll taste subtle differences in the finished drink depending on which rye you choose – sweeter, softer, spicier – so experiment to see what you like best.
Do’s and don’ts for a great Sazerac
- Do Use two rock glasses to prepare your Sazerac: one for the Herbsaint rinse and one for mixing the other ingredients.
- Do Try a dash of angostura bitters to enhance the flavors if you like. No, it’s not traditional, but neither is it now uncommon to include a dash or two alongside the traditional peychauds.
- Do add another dash or two of Peychaud’s if you find you love the flavor.
- Do Use either a muddled sugar cube or its equivalent: 1 teaspoon of simple syrup
- Not Skip the twisted lemon zest at the end! The lemon oil is essential for the drink.
- Not stir too fast, and definitely Not shake the drink
- Do Try the Sazerac because it’s a real classic.
More whiskey cocktails
- Old fashioned cocktail
- Manhattan cocktail
- Boulevardier cocktail
- Penicillin cocktail
- Whiskey Sour Cocktail
Sazerac cocktail
ingredients
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Ice cubes, enough to fill a Rocks glass
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Herbsaint, Pernod, Ricard or Absinthe just enough to coat a glass
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1 sugar cube or 1 teaspoon sugar syrup
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3-5 dashes of Peychaud’s Bitters
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2 ounces Rye Whiskey (I used Sazerac Rye)
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A big ice cube
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1 lemon zest
method
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Rinse a Rocks glass with Herbsaint:
Fill the first Rocks glass with ice cubes. Set aside to cool. Once cool, empty the ice and pour a small amount of Herbsaint into the glass. Swirl it around until it coats the inside of the glass, then pour out. Put aside.
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Muddle the sugar and bitter:
In another, second Rocks glass, add sugar cubes and bitters and crush. If needed, add 1/2 ounce of cold water to break up the sugar cube. Alternatively, combine plain syrup and bitters in the glass (no stirring required).
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Add rye and large ice cubes:
Add 2 ounces of rye and a large ice cube. Stir slowly until cool.
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Strain and serve:
Strain the mixture into the Rocks glass rinsed with Herbsaint. Swirl the lemon zest over the cocktail to release the oils, then run it along the rim of the glass. Throw away the lemon zest if you’re a Sazerac purist; leave it at the rim of the glass if you’re not.
