Sazerac Recipe
A bracing New Orleans classic: sugar and Peychaud's bitters stirred with cognac or rye and served in an absinthe-rinsed glass.
- Category: The Unforgettables
- Glass: Old fashioned glass
- ABV: 30%
- Difficulty: Medium
Ingredients
- Cognac (or rye whiskey)50 ml
- Absinthe (to rinse the glass)10 ml
- Sugar cube1 piece
- Peychaud's bitters2 dash
How to Make It
- Rinse a chilled old fashioned glass with the absinthe and discard the excess.
- In a mixing glass, muddle the sugar cube with the Peychaud's bitters.
- Add the cognac and ice, then stir until well chilled.
- Strain into the prepared glass without ice and express the lemon peel over the surface.
Garnish
A lemon peel, expressed over the drink.
The Story
Long tied to a 19th-century New Orleans coffee house and to the city's Peychaud's bitters, the Sazerac began with cognac and later shifted toward rye whiskey.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.