How to Make a Sazerac Like a Bartender in New Orleans
Updated: Dec. 17, 2021
Take a trip to the Big Easy with this sophisticated Sazerac recipe, the official cocktail of New Orleans.
Thoughts of New Orleans may conjure up images of haphazardly tossed beads, general debauchery and enormous Hurricane cocktails. But for a true taste of New Orleans, you need to try a Sazerac. The Sazerac recipe predates the Civil War and is often referred to as America’s oldest cocktail (although that remains up for debate).
Psst… Looking for more vintage cocktail recipes? Try one of these classic after-dinner drinks.
What is a Sazerac?
In the middle of the 19th century, Antoine Peychaud began selling his homemade bitters in an apothecary in the French Quarter. Both revered for its “agreeable taste” and restorative powers, Peychaud’s Bitters became a popular commodity. The Sazerac Coffee House, a nearby drinking establishment, combined Peychaud’s Bitters with cognac, and the Sazerac cocktail was born.
What’s in a Sazerac?
A modern-day Sazerac combines a sugar cube doused with Peychaud’s bitters, a good pour of rye whiskey and a hint of absinthe. It packs a punch, and as such, is meant to be sipped.
How to Make a Sazerac
This Sazerac recipe makes one cocktail.
Ingredients
- 1 sugar cube
- 1-1/2 ounces rye whiskey
- 1/4 ounce absinthe
- 3 dashes Peychaud’s Bitters
- Lemon peel, for garnish
Editor’s Tip: Learn how to make a lemon peel garnish.
Instructions
Step 1: Prep your glass
Chill an old-fashioned glass in the freezer for at least 5 minutes.
Step 2: Mix the main ingredients
Place the sugar cube in a second old-fashioned glass. Soak the sugar cube with the Peychaud’s Bitters, then crush the sugar cube. Fill the glass with ice. Add the rye whiskey and stir to combine.
Step 3: Rinse the serving glass with absinthe
Remove the serving glass from the freezer. Add the absinthe and gently turn to coat the glass, discarding any excess.
Step 4: Strain and garnish
Strain the whiskey mixture into the serving glass and garnish with the lemon peel. Serve immediately.
Step 5: Laissez les bons temps rouler!
As they say in New Orleans, let the good times roll!
Pair your Sazerac with a New Orleans-themed dinner. This collection of Big Easy-inspired recipes is a great place to start.
Our Favorite Recipes from Louisiana
Traditional New Orleans King CakeGet in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! This is a must-have Fat Tuesday recipe!—Rebecca Baird, Salt Lake City, Utah
Classic Red Beans N RiceAfter living where Cajun cooking is common, we rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana
Creole JambalayaJambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
Slow-Cooker MeatballsThis idea came to me while sitting on my back porch. The combination of meats and ingredients in the sauce produces slow-cooker meatballs unlike any I've ever had. —Justin Boudreaux, Walker, Louisiana
Chewy Pecan Pie BarsThis treat is one of my husband's favorites. I've been making these bars for many years, and we still can't get enough. I never mind making this recipe—it's about as easy as baking can be! —Judy Taylor, Shreveport, Louisiana
Pulled Brisket SandwichesDon't let the number of ingredients in this brisket sandwich recipe scare you; you probably have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana
Shrimp ChowderI simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. —Will Zunio, Gretna, Louisiana
Buttermilk Pound CakeNow that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Black-Eyed Peas with BaconA real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana
Louisiana Shrimp CasseroleSeafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes, like in this Louisiana Shrimp Casserole recipe. —Ethel Miller, Eunice, Louisiana
Cajun Corn SoupI found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, Louisiana
Coconut Fudge CakeA big piece of this moist cake is a chocolate and coconut devotee's dream. You should see my husband, children and grandkids smile when I serve it. — Johnnie McLeod, Bastrop, Louisiana
Homemade Cajun SeasoningWe in Louisiana love seasoned foods. I use Cajun seasoning recipe in gravy, over meats and with salads. A sprinkle of this turns any dish into a Lousiana recipe! —Onietta Loewer, Branch, Louisiana
Andouille-Stuffed Pork LoinThis andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.—Judy Armstrong, Prairieville, Louisiana
Southern Tea CakesThere were nine children in our family and Mother had to stretch the budget, so she made these often for dessert. I loved them when I was a child, and they're still a special treat. In fact, I've never met anyone who doesn't like these cookies. They're so simple and quick to make.
Hearty Rice DressingThis satisfying dressing has always been received well at church socials and family reunions. The recipe feeds a crowd—I cut back if I'm serving a smaller group. —Ruth Hayward, Lake Charles, Louisiana
Originally Published: December 17, 2021
