Here you'll find out how to make a Sazerac cocktail, including tips & tricks to get truly professional results.
Often considered a cocktail to be truly revered, the Sazerac has evolved considerably over the 150 or more years having been first made using Sazerac brandy. Today's Sazerac cocktail uses Rye Whiskey & Absinthe to give a hint of anise flavour to this delightful after-dinner cocktail.
- Our Rating: 5
- Difficulty: Easy
- Character: Boozy
- Occasions: Pre Dinner
- Preparation Time: 3 min
Garnish with twist of lemon (optional).
How to Make a Sazerac
- Coat the inside of an old-fashioned (or cocktail glass) with Absinthe (discarding the remaining Absinthe).
- Add the sugar cube & bitters to a mixing glass & muddle (without ice).
- Add the Rye Whiskey to the mixing glass & stir with ice.
- Strain into the absinthe coated glass & serve.
Tips & Tricks Making a Sazerac
- Cognac can be used in place of the Whiskey to make Peychaud's original Sazerac toddy cocktail. You could also try a mixture of Rye Whiskey & Cognac in a nod to the heritage of this cocktail.
Fun Facts About the Sazerac
- The Sazerac is named after the Sazerac brand cognac that was used in the original cocktail (instead of Whiskey) that was served by Peychauds apothecary in the French quarters of Haiti as early as the 1850s.
- Peychaud's original Sazerac was served in an egg-shaped glass called a Coquetier (pronounced cock-a-tiay), which some claim to be the origins of the word "cocktail".
- The rights to Peychaud's bitters were sold in the 1870s to bartender Thomas H. Handy, who continued serving Sazerac but using Rye Whiskey instead of Cognac in his bar in New Orleans.
Items You Need to Make a Sazerac
Old Fashioned Glass
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