Classic Sazerac Cocktail – Rye, Absinthe, and Bitters

Smooth, strong, and steeped in history, the Sazerac is a cocktail that captures New Orleans in a glass. Built on rye whiskey with a whisper of absinthe and the signature bite of Peychaud’s bitters, it’s a drink that rewards slow sipping and ritual.

Background

The Sazerac traces its roots to mid-19th century New Orleans, often credited as one of the very first cocktails. Originally crafted with cognac before rye whiskey became standard, it remains a cornerstone of Crescent City drinking culture and was named the official cocktail of New Orleans in 2008.

What You’ll Need

Ingredients

• Rye whiskey – the spicy, bold backbone.
• Sugar cube – adds balance and a touch of sweetness.
• Peychaud’s bitters – the defining flavor, with bright anise and floral spice.
• Absinthe – an herbal rinse that leaves an aromatic edge.
• Lemon peel – a fragrant garnish for finishing flair.

Equipment

• Rocks glass
• Mixing glass
• Bar spoon
• Strainer

Spirit of New Orleans

What sets the Sazerac apart is its ritual: the absinthe rinse, the chilled glass, and the careful balance of sweet and spice. Every sip delivers rye’s warmth lifted by Peychaud’s bitters and brightened by lemon oil, making it as distinctive as the city that created it.

Substitutions & Variations

• Base spirit: Swap rye for bourbon for a softer, sweeter version, or return to tradition with cognac.
• Bitters: Angostura adds a darker spice if Peychaud’s isn’t available, though purists prefer Peychaud’s.
• Sweetener: Use simple syrup instead of a sugar cube for faster preparation.

Helpful Tips

• Chill the rocks glass well before the absinthe rinse to preserve aroma.
• Discard excess absinthe — it should be a hint, not a washout.
• Express the lemon peel over the drink, then discard if you want a cleaner profile, or drop it in for extra citrus notes.
• Pair with rich Southern fare like gumbo, jambalaya, or charcuterie for a complete New Orleans experience.