Sazerac
Easy
Spirits palpable & Bitter
2 Minutes
Rocks Glass
Ingredients
The Sazerac is a cocktail that originates from New Orleans and is considered one of America’s oldest cocktails.
Here, you’ll find a recipe for a classic Sazerac with cognac. In the video and variations section, Bartender and Absolut Global Brand Ambassador, Ricardo ‘Rico’ Dynan also shows how to make a Sazerac with rye whiskey version and a mixed version with both cognac and rye whiskey! Make all three drinks and see which is your favorite.
How To Make a sazerac cocktail
Bar tools you’ll need
Fine Strainer
Jigger
Mixing Glass
Bar Spoon
How to Mix
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Fill a Rocks Glass with Crushed Ice.
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Pour 3 dashes of Pernod Absinthe into the Glass, then fill to the top with Water.
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Stir with a Bar Spoon and leave the Rocks Glass to stand until later.
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Use a Jigger to measure and pour Cognac into a Mixing Glass.
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Measure and pour Simple Syrup into the Mixing Glass.
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Add 3 dashes of Anise-forward Bitters into the Mixing Glass.
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Fill the Mixing Glass with Ice Cubes.
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Empty the Ice from the Rocks Glass.
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Place a Julep Strainer over the Mixing Glass and pour the cocktail into the Rocks Glass.
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Use a Peeler to peel a Lemon Twist, squeeze the oils into the drink, and drop the Lemon Twist into the Glass.
Rico shows three ways to make a Sazerac cocktail:
ALL ABOUT THE SAZERAC
The Sazerac is a classic stiff cocktail that dates back to 1850s New Orleans. Traditionally made with cognac, today the Sazerac is most recognized as a whiskey cocktail and rye whiskey is the spirit most commonly used to make a Sazerac.
“The anise flavor from the bitters mixed with lemon and the dried, dark fruit notes from the cognac are just incredible,” says Ricardo ‘Rico’ Dynan, Bartender and Absolut Global Ambassador. All in all, the Sazerac stands out as one of the most unique and distinctive-tasting cocktails you can experience.
The Sazerac was allegedly invented in New Orleans, LA, in 1850 when a French-owned family company began sending their world-renowned Cognac to local bars in New Orleans.
Originally made with Cognac, the cocktail had to adapt in the late 19th century when the phylloxera epidemic devastated French vineyards, causing a shortage of Cognac. The name Sazerac itself is taken from a very old brand of Cognac.
Bartenders began substituting American Rye Whiskey, giving birth to the modern Sazerac. Today, in the U.S., the Sazerac is primarily known as a Whiskey cocktail, although some bartenders still prefer the original Cognac recipe.
Whether it’s made with Cognac or Rye Whiskey, the Sazerac absolutely must include anise-forward bitters. These bitters are said to have been created between 1849 and 1857 by a Creole apothecary from the French colony of Saint-Domingue (now Haiti) who traveled to New Orleans around 1793. The anise-forward bitters give the Sazerac its distinct flavor.
Since June 23, 2008, the Sazerac has been recognized as the official cocktail of New Orleans.
- Stir until perfection
Rico recommends stirring the cocktail in the mixing glass until you get the perfect dilution. As you’ll see in the video, when Rico stirs the mixture, he simply stirs the Ice Cubes and doesn’t even touch the cocktail. “Unlike an Old Fashioned or Negroni, you’re not going to be serving the Sazerac on the rocks or over ice, which means that the dilution needs to be perfect. The perfect dilution is the dilution that you like when you taste it.”
- Rinse your glass with absinthe
“The Sazerac is a very unusual drink because it’s served in a rocks glass, and it’s served straight up without ice” explains Rico. “That’s why we do an absinthe rinse on the glass. Even though you discard the ice and the absinthe, the glass retains the essence, aroma, and flavor of the absinthe.”
The easiest way to absinthe-rinse your glass is to add a few dashes of absinthe to a glass filled with crushed ice, let it sit for a moment, then discard the ice.
Some people prefer their Sazerac with cognac, others prefer it with rye whiskey, and others like a combination of both.
- With Rye Whiskey
Follow the recipe on this page but simply swap the cognac for rye whiskey. As opposed to cognac’s fruity and floral profile, rye whiskey adds a distinct spiciness to the drink. - With Rye Whiskey and Cognac
The best of both worlds – this mixed version combines the spiciness of rye with the fruity notes of cognac. Follow the recipe on this page but use 22.5 ml (0.75 oz) of cognac and 22.5 ml (0.75 oz) of rye whiskey.
As is tradition, we recommend serving the Sazerac in an absinthe-rinsed rocks glass without any ice, garnished with a lemon twist.
The anise flavor from the bitters mixed with lemon and the dried, dark fruit notes from the cognac are just incredible.
Bartender and Global Brand Ambassador
Sazerac FAQ
While both cocktails share some similarities, especially when a Sazerac is made with rye whiskey, there are distinct differences.
An Old Fashioned is typically made with Bourbon, whereas a Sazerac uses Rye Whiskey. Both drinks include simple syrup and bitters, but a traditional Old Fashioned usually features aromatic bitters. In contrast, the Sazerac is characterized by the use of anise-forward bitters, which are essential to the drink’s unique flavor and history.
Three dashes of anise-forward bitters and three dashes of Pernod Absinthe are essential to the Sazerac and give the drink its distinct flavors and aromas.
The anise and wormwood tones harmonize perfectly with the rich, fruity notes from the cognac. It’s simply not a Sazerac without either.
