Sazerac Cocktail Recipe

WRITTEN BY: SCOTT VAN DORT

The Sazerac is a cocktail that originates from New Orleans and is considered one of America’s oldest cocktails. Traditionally made with Cognac, today the Sazerac is most recognized as a Whiskey cocktail.

“The Anise flavor from Peychaud’s 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 cocktails you can experience.

Below, you’ll find a recipe for a classic Sazerac with Cognac. In the video and variations section, you’ll also find instructions for a Rye Whiskey version and a mixed version with both Cognac and Rye Whiskey. Make all three and see which you prefer!

How To Make a Sazerac Cocktail

Ingredients

Parts ml

1 ½ Parts Cognac

45 ml Cognac
⅓ Parts Simple Syrup

10 ml Simple Syrup
3 Dashes Pernod Absinthe

3 Dashes Pernod Absinthe
3 Dashes Peychaud’s bitters

3 Dashes Peychaud’s bitters
1 Dash Bitters

1 Dash Bitters
1 Twist Lemon Zest

1 Twist Lemon Zest
Ice Cubes

Ice Cubes

Number of Servings

Rate this recipe

4 from 535 votes

What You’ll Need

Jigger or Measuring Instrument
Mixing Glass
Rocks Glass
Bar Spoon
Peeler
Julep Strainer

How to Mix

Fill a Rocks Glass with Crushed Ice.
Pour 3 Dashes (approx. 3 ml / 0.10 oz) of Pernod Absinthe into the Glass, then fill to the top with Water.
Stir with a Bar Spoon and leave the Rocks Glass to stand until later.
Use a Jigger to measure and pour Cognac into a Mixing Glass.
Measure and pour Simple Syrup into the Mixing Glass.
Add 3 dashes of Peychaud’s Bitters into the Mixing Glass.
Fill the Mixing Glass with Ice Cubes.
Use a Barspoon to stir the Ice Cubes until chilled.
Empty the Ice from the Rocks Glass.
Place a Julep Strainer over the Mixing Glass and pour the cocktail into the Rocks Glass.
Use a Peeler to peel a Lemon Twist, squeeze the oils into the drink, and drop the Lemon Twist into the Glass.
Sip and enjoy!

RICO SHOWS THREE DIFFERENT WAYS TO MAKE A SAZERAC

The History of the Sazerac Cocktail

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Originally made with Cognac, the cocktail had to adapt in the late 19th century when the phylloxera epidemic devastated French vineyards, causing a shortage of Cognac.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 Peychaud’s 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. Peychaud’s Bitters give the Sazerac its distinct Anise flavor.

Since June 23, 2008, the Sazerac has been recognized as the official cocktail of New Orleans.

Tips for Making the Perfect Sazerac

Stir until perfection
Rico recommends stirring the Mixing Glass until ice-cold and you achieve 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 dilution needs to be perfect. As I’ve said before, 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.

Variations of a Sazerac

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.

Serving and Garnish Ideas for a Sazerac

As is tradition, we recommend serving the Sazerac in an Absinthe-rinsed Rocks Glass without any Ice, garnished with a Lemon Twist.

What sets a Sazerac apart from an Old Fashioned?

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 Angostura Bitters. In contrast, the Sazerac is characterized by the use of Peychaud’s Bitters, which are essential to the drink’s unique flavor and history.