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Cocktail History
The Sazerac is a classic cocktail that was created by bartender Leon Lamothe in New Orleans, Louisiana in the early 1800s. It was made to use with Peychaud’s Creole bitters, a gentian-infused cordial that was invented by an apothecary in the French Quarter named Antoine Amedée Peychaud. He originally sold his bitters as a medicinal tonic, but they became a popular ingredient in alcoholic drinks by the mid-1800s. This recipe, traditionally made with Sazerac rye, sugar, Peychaud’s Creole Bitters, absinthe, and citrus, is now the most famous, so much that it eventually became the official drink of New Orleans.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Rye: This is a type of whiskey made with at least 51% rye grain, malted barley, corn, and water. We used Sazerac Rye 18-Year-Old Kentucky Straight Rye Whiskey because it has a nice spiced flavor with notes of vanilla, pepper, and herbs. For a mocktail version of this drink, try The Gospel Responsible Rye Non-Alcoholic Whiskey in place of the whiskey.
Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.
Peychaud’s Creole Bitters: This is a food product made with gentian root, anise, medicinal herbs, sugar, and alcohol. For a mocktail version of this drink, try All The Bitter Non-Alcoholic New Orleans Bitters in place of the Creole bitters.
Absinthe: This is a spirit made with anise, wormwood, fennel, botanicals, and alcohol. We used Great Lakes Distillery Amerique 1912 Absinthe Verte because it’s flavorful and made locally to us. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Absinthe in place of the absinthe.
Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Atomizer: This is use to rinse the glass with an ingredient. We used the True Martini Atomizer.
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
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Tasting Notes
The Sazerac features distinct absinthe and spice aromas and the initial taste of the spiced whiskey rounded out with the bitters’ unique flavor and absinthe on the swallow.
Our Opinion of This Cocktail Recipe: Although fairly simple, this recipe lands on Alex’s list of top ten favorites because of its dry and somewhat bitter taste. Kendall, however, found the Sazerac to be too bitter for her palate. She’s also not a big fan of absinthe, so she passed on having more than a few sips.
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
Sazerac
The Sazerac is a classic cocktail that was created by bartender Leon Lamothe in New Orleans, Louisiana in the early 1800s. It was made to use with Peychaud’s Creole bitters, a gentian-infused cordial that was invented by an apothecary in the French Quarter named Antoine Amedée Peychaud. He originally sold his bitters as a medicinal tonic, but they became a popular ingredient in alcoholic drinks by the mid-1800s. This recipe, traditionally made with Sazerac rye, sugar, Peychaud’s Creole Bitters, absinthe, and citrus, is now the most famous, so much that it eventually became the official drink of New Orleans.
Ingredients
Method
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Rinse the inside of a lowball glass with absinthe.
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Add rye, bitters, simple syrup, and cubed ice to a mixing glass.
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Stir for 30-45 seconds.
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Strain into absinthe-rinsed glass.
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Garnish with lemon twist.
