One of America’s oldest known cocktails, the Sazerac is a New Orleans classic. One sip and you’ll quickly realize why this reddish-orange elixir has been going strong since the 1800s. The Sazerac has a big, bold flavor that’s remarkably well-balanced, with a blend of sweetness, spice, and herbal notes, all wrapped up in one potent, whiskey-loving libation. Though difficult to master, it’s a fairly easy drink to make. It’s also a great cocktail to showcase your mixology skills, particularly while playing some fiery jazz in the background — you can’t go wrong with Rebirth Brass Band.
- 4 dashes of Peychaud’s Bitters
- 2 oz. Rye Whiskey
- 1 tablespoon of absinthe
- 1 sugar cube
- several drops of water
- lemon peel, for garnish
- In a mixing glass, muddle the sugar with the water.
- Add ice cubes, rye, and Peychaud’s Bitters. Stir well.
- Rinse a chilled old-fashioned glass with absinthe, thoroughly coating the sides; then pour off the excess.
- Strain the contents of the mixing glass into the old-fashioned glass.
- Express the lemon peel over the drink then garnish on the glass.
The most important element is Peychaud’s Bitters — without it, you’re not really drinking a Sazerac. This flavor-packed ingredient was developed by a Creole apothecary named Antoine Amédée Peychaud, whose family fled the revolution in Saint-Domingue (present-day Haiti), and settled in New Orleans in the early 19th century. Peychaud began hawking his
Some New Orleans guides even claim that Peychaud essentially invented the cocktail. According to legend, Peychaud served his customers his curatives in an upturned egg-cup, known in French as a coquetier. Over time, the word was anglicized to the easier to pronounce “cocktail.” It’s a fine story — one that’s repeated endlessly around town — though not quite grounded in reality since the first appearance of the word “cocktail” was spotted in 1806, when Peychaud was just three years old.
Given the long-running French connection in New Orleans, it’s not surprising that cognac was the original main ingredient for the Sazerac. Indeed, the whole drink is named after the cognac that Peychaud used — the Sazerac de Forge & Fils (a label brought back to life in 2019). In the 1870s, however, the phylloxera epidemic devastated the grape industry in France, making it impossible to find
Absinthe was another variable component of the drink. When the high-proof alcohol was banned in 1912, drink makers swapped in a legal wormwood-free substitute that boasted the same anise-flavored profile. Herbsaint, which was created in New Orleans, indeed shares many similarities with
- Up Your Cocktail Game: How To Make the Perfect Gimlet
- The Best Rums For Hurricanes, According to Bartenders
- The 10 Best Pull-Up Bars to Help Men Get Fit At Home
- The Complete Guide to Bivalves: How to Store, Clean, Cook and Serve Like a Pro
- 3 Revitalizing Rosé Cocktail Recipes You Need to Master This Summer