Sazerac
ClassicIBA OfficialNew Orleans in a glass: rye, sugar, absinthe.
Spirit-forward and aromatic. Spicy rye laced with anise from the absinthe rinse, a whisper of sugar, and the cherry-clove lift of Peychaud's — bracing and elegant.
Ingredients
- 2 oz Rye Whiskey
- 1 Sugar
- 3 dashes Peychaud's Bitters
- 0.25 oz Absinthe, to rinse
- Lemon twist · optional garnish
Method
- 1
Rinse a chilled rocks glass with absinthe, then discard the excess.
- 2
In a mixing glass, muddle the sugar cube with the Peychaud's bitters, then add the rye and ice.
- 3
Stir until well-chilled and strain into the prepared glass (no ice).
- 4
Express a lemon twist over the surface and discard it.
The Story
The official cocktail of New Orleans, tracing to the mid-1800s Sazerac Coffee House. It began on a French cognac base before rye took over, and the absinthe rinse is a nod to the city's love of anise. Peychaud's bitters — a local creation — give it its signature rosy hue and gentle spice.
Recipe card
The whole recipe in one shareable image.
