Sazerac
Sazerac Coffee House, New Orleans, around 1850, built on Antoine Peychaud's bitters
The Sazerac is rye whiskey stirred with a little sugar and Creole-style bitters, then strained into a glass coated in absinthe. Lemon oil over the top lifts the spice and anise. It is New Orleans in a glass, and the right pour for Mardi Gras weekend.
- GlassRocks
- MethodStirred
- Ingredients5
Directions
- Stir the rye, simple syrup and both bitters in a mixing glass with ice.
- Coat the inside of a chilled rocks glass or coupe with absinthe and pour off the excess.
- Strain the drink into the rinsed glass.
- Twist a lemon peel over the surface and rim, then drop it in.
ToolsJiggerMixing glassBar spoonJulep strainerRocks glass
Don't have these? Build a drink from your shelf →History
Antoine Peychaud, a Creole apothecary in the French Quarter, created his bitters in the early 1800s. Around 1850 the Sazerac Coffee House began serving a cocktail made with Sazerac de Forge et Fils cognac and Peychaud's bitters. When phylloxera wiped out French vineyards later in the century, rye whiskey replaced cognac, and it has been a rye drink ever since.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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