Sazerac Recipe

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Sazerac cocktail small


  • Author: Andrew Radford
  • Total Time: 3 minutes
  • Yield: 1 Serving 1x


The Sazerac tells the story of New Orleans itself: a blend of cultures, histories, and tastes often celebrated as America’s first cocktail.

With a base of rye whiskey or cognac, sweetened by a touch of sugar, enlivened with a few dashes of bitters, is the absinthe rinse that makes it stand out.


  • 2 oz or 60 ml Rye whiskey (or Cognac)
  • 1 sugar cube
  • 2 dashes Peychaud’s bitters
  • Absinthe (for rinsing the glass)
  • Lemon peel (for garnish)
  • Ice cubes


  1. Chill: Place an old-fashioned glass in the freezer or fill it with ice water.
  2. Mix #1: Muddle the sugar cube and Peychaud’s bitters together.
  3. Mix #2: Add rye whiskey and ice to a shaker (or mixing glass) and stir until chilled.
  4. The Rinse: Remove the ice from the chilled glass and coat the inside with absinthe, discarding any excess.
  5. Pour: Strain the whiskey mixture into the prepared glass.
  6. Garnish: Express the oils of a lemon peel over the drink and drop it in, or garnish the rim.


The Sazerac’s unique preparation method, particularly the absinthe rinse, gives it a distinctive flavour and aroma that sets it apart from other cocktails.

I love its ritualistic preparation; it is a nod to the cocktail’s rich history and tradition, making creating a Sazerac as part of the experience as drinking it.

  • Prep Time: 3 Minutes
  • Category: Cocktail
  • Cuisine: Cocktail


  • Serving Size: 1
  • Calories: 170
  • Sugar: 8g
  • Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 0g

Keywords: Sazerac recipe

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