Classic Sazerac Cocktail

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Updated on 02/21/24
Tested by
Tom Macy
Photo of Tom Macy
Tested by Tom Macy
Tom wears many cocktail hats. He is a professional bartender, bar owner, recipe creator, and drink writer, though he prefers the title "obsessive cocktail nerd."
Learn about The Spruce Eats' Editorial Process
Sazerac cocktail with lemon twist in crystal glass

The Spruce Eats / Julia Hartbeck

Prep: 3 mins
Cook: 0 mins
Total: 3 mins
Serving: 1 serving
Yield: 1 cocktail

The Sazerac is ​a timeless cocktail from New Orleans that was created in the 1800s. It's a simple recipe and a nice way to doctor up rye whiskey. The recipe requires just four ingredients: rye whiskey, a sugar cube, Peychaud's Bitters, and absinthe or anise liqueur. It's one of the best examples of a well-balanced cocktail that you'll ever encounter, with all the ingredients perfectly accenting a spicy rye.

History of the Sazerac

The story of the Sazerac cocktail began in 1838 when Antoine Amedie Peychaud, a New Orleans apothecary, mixed cognac with his proprietary Peychaud's Bitters. In the 1850s, this "toddy" (an early name for a cocktail) was the signature drink of the Sazerac Coffee House in New Orleans. That's where it received its name and became the first "branded" cocktail. In 1869, bartender Thomas H. Handy purchased the bar from Sewell Taylor. A few years later, he added Peychaud's Bitters to the portfolio of his growing liquor business, which would eventually become the Sazerac Company.

Opinions: Everybody Has One

As is the case with many popular drinks, there are varying opinions regarding how to make it. Some drinkers prefer to use their favorite bitters, some a specific rye, and many prefer anise liqueur. Often, the glass is rinsed with absinthe, and that's what's called for here. But even the technique is disputed, though every element is a matter of personal preference. The official (and trademarked) Sazerac recipe from the Sazerac Company specifically uses Sazerac Rye Whiskey, Herbsaint for the anise liqueur, and Peychaud's Bitters.

Things to Avoid

Despite all the variations, many bartenders will tell you that there are a few things to avoid when making a Sazerac. To prevent a Sazerac faux pas, never shake it. Don't serve it on the rocks or in a cocktail glass; instead, serve it in an oversized old-fashioned glass. And don't let the lemon peel touch the drink. Express the oils over the glass, and hang the peel on the rim if you like, or discard.

The Old-Fashioned or the Sazerac

There are similar elements to these drinks, as both contain bitters and a citrus twist, but the base spirit is different.

  • The old-fashioned's base is bourbon, whereas the Sazerac's base is rye whiskey.
  • The old-fashioned typically uses Angostura bitters, but the Sazerac favors Peychaud's.
  • The old-fashioned garnish is typically orange; the Sazerac tends toward lemon.

Tips for the Perfect Sazerac

Stir it up—Sazerac experts insist on stirring the cocktail between 30 to 40 times after the whiskey is added to be sure the sugar cube dissolves completely.

Take your time—Slowly swirl the absinth around the entire glass to be sure it's entirely coated before discarding.

Lemon oil—Peel the lemon zest directly over the glass to get the most lemon oil possible into the drink.

WHAT YOU'LL NEED TO MAKE THE SAZERAC
Riedel-tumbler-collection-spey-whisky-set-of-2
A Great Whiskey Glass
OXO Good Grips Steel Muddler
The Perfect Muddler
Set of 2 Adoric Silicone Ice Cube Trays
A Cool Ice Cube Tray
Classic Sazerac Cocktail Tester Image

"The Sazerac is an all-time great whiskey cocktail. If you haven't had a Sazerac, drop everything, and make one right now! This drink is very much about the process. Following the recipe exactly is essential to the drink's success. And don't substitute for the Peychaud's bitters! It is critical to making a proper Sazerac." —Tom Macy

A Note From Our Recipe Tester

Ingredients

  • 1 sugar cube

  • 3 dashes Peychaud's Bitters

  • 2 ounces rye whiskey, to taste

  • 1/4 ounce absinthe, or anise liqueur

  • Lemon twist, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for sazerac cocktail recipe gathered

    The Spruce Eats / Anfisa Strizh

  2. Chill an old-fashioned glass by filling it with ice. Let it sit while you prepare the rest of the drink.

    Short glass filled with ice cubes for chilling

    The Spruce Eats / Anfisa Strizh

  3. In a mixing glass, soak 1 sugar cube with 3 dashes Peychaud's Bitters and muddle to crush the cube.

    Sugar cube and bitters crushed with wooden pestle in tall glass

    The Spruce Eats / Anfisa Strizh

  4. Add 2 ounces rye whiskey and stir.

    Rye whiskey added to tall glass and stirred with long spoon

    The Spruce Eats / Anfisa Strizh

  5. Discard the ice in the chilled glass. Pour 1/4 ounce absinthe, or anise liqueur in the glass, swirl it around, then discard the liquid.

    Chilled glass emptied of ice cubes; absinthe added to small glass for rinsing

    The Spruce Eats / Anfisa Strizh

  6. Pour the whiskey mixture into the absinthe-rinsed glass.

    Whiskey poured into absinthe-rinsed chilled glass

    The Spruce Eats / Anfisa Strizh 

  7. Gently squeeze the lemon twist over the drink to release its essence. Traditionalists typically discard it and rarely drop it into the glass; lay it on the rim as a garnish if you like. Serve and enjoy.

    Sazerac garnished with lemon twist

    The Spruce Eats / Anfisa Strizh

How to Make Sazeracs for a Crowd

To make a large batch of Sazeracs for a party, follow these steps:

  1. Prepare a batch of rich simple syrup (using 2 parts sugar to 1 part water) and use 1 teaspoon per drink instead of a sugar cube.
  2. Multiply each ingredient by the number of servings you want to make. Do not include the absinthe in your calculations (we'll come back to that in a bit).
  3. For the bitters, divide the number you got in Step Two by 2. Bitters tend to become more pronounced over time in batched cocktails so you don't need to use as much.
  4. Use the resulting numbers to help you figure out how many bottles of rye whiskey you'll need to buy. Remember that drinks are usually sold in 750mL bottles. 750mL is approximately 25 1/4 ounces.
  5. Once you have your ingredients, measure them out according to the math you did in Steps 2 and 3.
  6. Mix the ingredients together, place in a serving vessel, and set aside. Sazeracs are notably not chilled before serving, but they are served in chilled glasses. Place the glasses in which you plan to serve the drink in the freezer.
  7. If you have one, fill a small atomizer with absinthe.
  8. For each drink, spritz the glass lightly with absinthe. You can also rinse the glass with absinthe as directed in the recipe above. Measure out 2 1/2 to 3 ounces of the cocktail and pour it into the absinthe-rinsed glass. Garnish as directed.

Feeling Adventurous? Try This:

With nearly two centuries of history, it's understandable that the Sazerac recipe has been mixed in various ways over the years. Even the official cocktail has undergone a number of revisions. Explore these variations to taste the impact that even the slightest change can make.

  • Sazerac recommends a 1 1/2-ounce pour of whiskey, though many drinkers prefer to pour between 2 and 3 ounces. With more whiskey, you may want a second sugar cube.
  • Split the rye whiskey with an equal part of cognac. Typically, each is a 1 1/4-ounce pour.
  • Muddle the sugar cube with a splash of water, then add the bitters to the whiskey.
  • Bitters. Use a combination of bitters instead of just one.
  • For a bit of dilution, stir the whiskey mix with a few small ice cubes, then strain into the rinsed glass.
  • Use 1 teaspoon of rich (2:1) simple syrup instead of a sugar cube. Add it to the mix of rye whiskey and bitters with ice, stir, and strain.
  • The official recipe. At one point, the official recipe recommended bourbon as an alternative to rye whiskey. You may want to experiment with bourbons, although this will not be traditional Sazerac without the spicy profile of rye.
  • Swap liqueurs. If you don't care for the flavor of anise, try another liqueur besides absinthe for the rinse. Of course, it will not be a true Sazerac, but it can be just as interesting. A blood orange Sazerac uses orange liqueur for the rinse, rye for the whiskey, and orange bitters.

How Strong Is the Sazerac?

Sazerac rye whiskey is a 90-proof liquor. Even if you dilute it slightly by stirring it with ice, the Sazerac cocktail is really no different than drinking the whiskey straight—it's merely enhanced. This means the Sazerac is in the 45 percent ABV (90 proof) range and is one of the strongest mixed drinks you can make.