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A Sazerac cocktail is the official drink of New Orleans and the first American cocktail ever created. This drink packs a punch with a refreshingly sweet flavor that's sure to please any whiskey drinker.
Here are some classic Big Easy recipes to make alongside your cocktail: Blackened Chicken Po-Boy, Blackened Salmon Pasta, Trout Meuniere, Southern Fried Fish, Grillades and Grits, and Roast Beef Po-Boy.
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It all makes sense why I've drunk so much whiskey and cocktails while partying at home. New Orleans is the home of the cocktail! That explains why people come from around the world to get a taste of the city and experience the incredible culture, history, food, entertainment, and drinks!
The origin story of The Sazerac Cocktail starts in the 1800s at the Sazerac coffee house on Royal Street in the French Quarter. Once Antonie A. Peycahud created his signature blend of bitters, the perfect storm of flavors was ready to come together. Locals used to line up around the corner to get served a mixture of rye whiskey and Peychaud's Bitters.
After, J. Marion Legendre created an absinthe-based liquor called Legendre Absinthe which later was changed to Herbsaint after local officials forced him to remove the word absinthe from the label (absinthe was known to be so strong it could make you blind.) It's what Vincent van Gogh was suspected to have been drinking when he cut off his ear.
Since absinthe was extremely popular then, bartenders began to swirl absinthe in a cocktail glass before adding the sazerac cocktail to the chilled glass with a lemon twist.
To this day, it's made the same way around the city. You'll find slight variations, but they don't stray too far from the classic sazerac cocktail recipe.
Key Ingredients
Here are the ingredients you'll need for the official cocktail of New Orleans.
Sazerac Rye Whiskey
This is the original whiskey cocktail that started the American cocktail that we all love. Its spicy and robust flavor is perfect for several cocktails.
Herbsaint
Herbsaint is an anise-flavored liqueur created in 1934 in New Orleans, Louisiana, by a former New Orleans apothecary turned entrepreneur who learned how to make the drink in France during World War I.
Peychaud's Bitters
This bitter was created in the 1830s at the New Orleans apothecary and is a key ingredient in sazerac cocktails. A few dashes of Peychaud's bitters go a long way.
Sugar
Most recipes will call for a sugar cube, but that's something we rarely have at home. So I like to use sugar or some simple syrup (equal parts of sugar and water) for my cocktail.
How To Make Sazerac Recipe
Making a classic sazerac cocktail recipe is pretty straightforward; you only have to ask yourself how many you can handle. It will seem like a small amount, but that's for our safety, lol.
Option 1: In a cocktail shaker, add ice, simple syrup, bitters, and Sazerac. Shake aggressively for a few seconds.
Swirl Herbsaint in each glass, then discard the Herbsaint. Strain Sazerac into each glass and garnish each with a lemon peel.
Option 2:
Fill two rock glasses with ice. Add 2 teaspoons sugar and a few dashes Peychaud's bitters in another glass, muddle, and stir in Sazerac.
Discard the ice from the cocktail glass and swirl ¼ oz. of Herbsaint in each glass, then discard the remaining Herbsaint.
Evenly pour the Sazerac into each glass and garnish each with a lemon peel.
How To Store Sazerac Cocktail
A sazerac is best when drunk immediately. However, you can make a large batch and keep it in a pitcher, covered in the fridge for 3 days; stir before serving.
Pro Recipe Tips & Tricks
Here are a few notes I jotted down after making this delicious cocktail of New Orleans.
- You can use angostura bitters if you cannot find Peychaud's bitters. It will give your sazerac an orange flavor, and I recommend garnishing it with an orange peel.
- If you cannot find Herbsaint, use Pernod.
- You can use any American rye whiskey, whiskey, or bourbon if you cannot find sazarac rye whiskey.
- 1 teaspoon of sugar or ½ ounce of simple syrup equals one sugar cube.
FAQs
Here are the top questions readers have about making a sazerac cocktail at home.
A sazerac is made with rye whiskey or bourbon, absinthe, sugar, and peychaud's bitters in an old-fashioned glass and garnished with a lemon twist. The cocktail is smooth but very potent.
The Sazerac is named after the bar it was created in New Orleans, Louisiana, during the 1800s. It doesn't matter what hotel, restaurant, or bar you visit in the Crescent City; you'll find a version of the traditional sazerac cocktail.
A sazerac is a smooth but very potent cocktail, thanks to the Herbsaint, which is 90% proof. Traditionally a sazerac is served neat in a chilled glass and is best enjoyed by sipping instead of being knocked back like a shot in one gulp.
The Sazerac was the first cocktail created in America in New Orleans in the 1800s and is enjoyed by whiskey drinkers. It was created at the Sazerac bar in the French Quarter.
More New Orleans Recipes
Here are some classic New Orleans cocktails and drinks recipes to try.
- Ramos Gin Fizz
- Brandy Milk Punch
- New Orleans Hurricane
- New Orleans Rum Punch
- Eggnog Daiquiri
- Café Au Lait
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Sit all the sazerac cocktail ingredients and tools on the counter.
Step 2: Start following the recipe and get ready for the best New Orleans sazerac cocktail you've ever enjoyed outside of the city.
Whether you enjoy it as a classy evening indulgence or as a signature drink for a special occasion, the Sazerac cocktail is sure to impress.
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📖 Recipe
New Orleans Sazerac Cocktail
Ingredients
- 2 tablespoons simple syrup
- 3 oz. Sazerac Rye Whiskey
- ½ oz. Herbsaint
- 6 dashes Peychaud’s Bitters
- lemon peel garnish
Instructions
Option 1:
- In a cocktail shaker, add ice, simple syrup, bitters, and Sazerac. Shake aggressively for a few seconds.
- Swirl Herbsaint in each glass, then discard the Herbsaint. Strain Sazerac into each glass and garnish each with a lemon peel.
Option 2:
- Fill two rock glasses with ice. Add 2 teaspoons sugar and a few dashes Peychaud's bitters in another glass, muddle, and stir in Sazerac.
- Discard the ice from the cocktail glass and swirl ¼ oz. of Herbsaint in each glass, then discard the remaining Herbsaint. Evenly pour the Sazerac into each glass and garnish each with a lemon peel.
Notes
- You can use angostura bitters if you cannot find Peychaud's bitters. It will give your sazerac an orange flavor, and I recommend garnishing it with an orange peel.
- If you cannot find Herbsaint, use Pernod.
- You can use any American rye whiskey, whiskey, or bourbon if you cannot find sazarac rye whiskey.
- 1 teaspoon of sugar or ½ ounce of simple syrup equals one sugar cube.
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