|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Sazerac is a timeless cocktail from New Orleans that was created in the 1800s. It is 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 anise liqueur. It is one of the best examples of a well-balanced cocktail that you will encounter, with the anise, bitters, and sugar perfectly accenting a spicy rye.
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 have a preference for the anise liqueur. Often, the glass is rinsed with absinthe, and that's what is used 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.
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, but instead, serve it in an oversize 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 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
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
Gather the ingredients.
Chill an old-fashioned glass by filling it with ice. Let it sit while you prepare the rest of the drink.
In a mixing glass, soak the sugar cube with the bitters and muddle to crush the cube.
Add the rye whiskey and stir.
Discard the ice in the chilled glass. Rinse it with absinthe: Pour a small amount into the glass, swirl it around, then discard the liquid.
Pour the whiskey mixture into the absinthe-rinsed glass.
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.
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.
- Use a combination of bitters.
- 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.
- 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.
- 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 to Make Sazeracs for a Crowd
To make a large batch of Sazeracs for a party, follow these steps:
- 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.
- 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).
- 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.
- 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.
- Once you have your ingredients, measure them out according to the math you did in Steps 2 and 3.
- 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.
- If you have one, fill a small atomizer with absinthe.
- 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.
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.
Where Was the Sazerac Invented?
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" (not a hot toddy, but 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 become the Sazerac Company.
By the 1890s, rye whiskey took over for the brandy, and Handy was selling bottled Sazeracs. In the 1940s, Herbsaint became the anise liqueur of choice, primarily due to the longtime ban of absinthe in the U.S. (it was lifted in 2007). Today, Thomas H. Handy Sazerac Straight Rye Whiskey is a very pricy bottle; Sazerac Rye Whiskey is reasonably priced for the average drinker.
What's the Difference Between an Old-Fashioned and a 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's garnish is typically orange; the Sazerac tends toward lemon.