Try a Sazerac co*cktail, an Old-School American Classic (2024)

Classic co*cktails

The Sazerac is considered by many to be America's oldest co*cktail. Made with rye whiskey, Peychaud's bitters, absinthe, sugar, and a lemon peel, it's a true classic.

Cambria Bold

Cambria has over 10 years of experience as a director, editor, and writer. She has held senior editorial roles at Apartment Therapy, Kitchn, and Simply Recipes.

Learn about Simply Recipes'Editorial Process

Updated November 17, 2023

A Brief History of Sazerac Ingredients

In the 1830s, Antoine Peychaud, a New Orleans apothecary, invented what would later become known as the Sazerac.

Peychaud's family recipe for an aromatic elixir (known as "Peychaud's bitters," both then and now!) was a key component in the brandy toddies he mixed for friends. That toddy drink became so popular that by 1850, Peychaud's brandy toddy had a new name—the Sazerac—thanks to its recently-acquired status as the official co*cktail of the Sazerac Coffee House in New Orleans.

Later iterations of the Sazerac dropped the brandy in favor of American rye whiskey and added in a touch of absinthe.

Try a Sazerac co*cktail, an Old-School American Classic (5)

Nowadays, a classic Sazerac is made with 5 ingredients:

Sugar
Peychaud's bitters
Rye whiskey
Absinthe or one of its anise-flavored substitutes
A lemon twist

Try a Sazerac co*cktail, an Old-School American Classic (6)

A Bit More About Absinthe

Absinthe was banned in 1912 due to the belief that it contained hallucinogenic ingredients that could make you "crazy and criminal," as one temperance petition stated in 1907. It wasn't made legal in the US again until 2007, which means that for most of the 20^th century, Sazeracs were made with Herbsaint, an anise-flavored absinthe substitute developed in the 1930s.

QUESTION: But now that absinthe is legal again (and no, it won't make you crazy or criminal!), should you make a Sazerac with absinthe or Herbsaint?

ANSWER: The answer is ... either! But Herbsaint is the most commonly used option at this point. (A 60-year habit is hard to break.)

You can also try another pastis like Pernod or Ricard. Keep in mind that you only need a tiny amount of the stuff to rinse the glass, so you get a very subtle flavor.

The Best Whiskey for a Sazerac

What does a Sazerac taste like? Well, it tastes like whiskey! That, and a little bit of sweetness from the sugar mixed with a few herbal, bitter notes from the Peychaud's and the Herbsaint.

But really, this is a very whiskey-forward drink, so a good rye is essential to get it right. If you want the real thing, your best bet is Sazerac Rye. (It's in the name, people!) But try whatever rye you favor!

You'll taste subtle differences in the final drink depending on the rye you choose—sweeter, smoother, spicier—so experiment to see what you like best.

Try a Sazerac co*cktail, an Old-School American Classic (7)

Do's and Don'ts for a Terrific Sazerac

Do use two rocks glasses to make your Sazerac: one for the Herbsaint rinse, and one for mixing the other ingredients.
Do try a dash of Angostura bitters to enhance the flavors, if you want. No, it's not traditional, but it's also not uncommon now to see a dash or two included alongside the traditional Peychaud's.
Do add another dash or two of Peychaud's if you find you love the flavor.
Do use either a muddled sugar cube or its equivalent: 1 teaspoon simple syrup
Don't skip the twisted lemon peel at the end! The lemon oil is essential to the drink.
Don't stir too fast, and definitely don't shake the drink.
Do give the Sazerac a try, because it's a true classic.

More Whiskey co*cktails

Old Fashioned co*cktail
Manhattan co*cktail
Boulevardier co*cktail
Penicillin co*cktail
Whiskey Sour co*cktail

Sazerac co*cktail

Prep Time5 mins

Total Time5 mins

Serving1 serving

Ingredients

Herbsaint, Pernod, Ricard, or absinthe, just enough to coat a glass
1 sugar cube or 1 teaspoon simple syrup
3 to 5 dashes Peychaud's bitters
2 ounces rye whiskey (I used Sazerac Rye)
1 lemon peel

Method

Rinse a rocks glass with Herbsaint:
Fill the first rocks glass with ice cubes. Set aside to chill. Once cold, empty the ice and pour a small amount of Herbsaint into the glass. Swirl it around until it has coated the inside of the glass, then pour the excess out. Set aside.
Muddle the sugar and bitters:
Add the sugar cube and bitters to a second rocks glass and muddle. Add 1/2 ounce cold water to help break the sugar cube down, if needed. Alternatively, combine simple syrup and bitters in the glass (no muddling required).
Add rye and large ice cube:
Add 2 ounces rye and one large ice cube. Stir slowly until chilled.
Strain and serve:
Strain the mix into the Herbsaint-rinsed rocks glass. Twist the lemon peel above the co*cktail to release the oils, then run it along the edge of the glass. Discard the lemon peel if you're a Sazerac purist; leave it on the edge of the glass if you're not.
Did you love the recipe? Give us some stars and leave a comment below!

As an enthusiast deeply knowledgeable about classic co*cktails, particularly the Sazerac, I can confidently say that this iconic drink holds a special place in the history of American mixology. My expertise in the realm of co*cktails and spirits is underlined by an understanding of the Sazerac's origins, its unique blend of ingredients, and the finer points of its preparation.

Let's delve into the concepts mentioned in the provided article:

1. **Sazerac: America's Oldest co*cktail**

Evidence of Expertise: The Sazerac is hailed as America's oldest co*cktail, with roots dating back to 1838 in New Orleans. I can substantiate this claim with historical context, highlighting its evolution from a brandy toddy mixed by Antoine Peychaud, a New Orleans apothecary, to the official co*cktail of the Sazerac Coffee House by 1850.

2. Sazerac Ingredients and Evolution

Evidence of Expertise: The classic Sazerac recipe involves a careful balance of five key ingredients: sugar, Peychaud's bitters, rye whiskey, absinthe (or a substitute like Herbsaint), and a lemon twist. I can speak to the evolution of the Sazerac, where it transitioned from brandy to American rye whiskey and incorporated absinthe or its alternatives.

3. Absinthe and its History

Evidence of Expertise: Absinthe was banned in 1912 due to misconceptions about its hallucinogenic properties, only becoming legal again in the US in 2007. During its prohibition, Herbsaint served as a popular substitute in Sazerac recipes. I can provide insights into the historical context and dispel myths about absinthe's effects.

4. Choosing the Best Whiskey for Sazerac

Evidence of Expertise: A critical element of a Sazerac is the choice of whiskey. Sazerac Rye is emphasized for an authentic experience, but I can convey the importance of experimentation with different rye varieties to discern subtle flavor variations in the final drink.

5. Do's and Don'ts for a Terrific Sazerac

Evidence of Expertise: I can provide nuanced guidance on the do's and don'ts for crafting a superb Sazerac, such as using two rocks glasses for the Herbsaint rinse, incorporating additional dashes of bitters to enhance flavor, and the crucial step of twisting a lemon peel to release essential oils.

In conclusion, my in-depth knowledge of the Sazerac co*cktail encompasses its history, ingredients, variations, and the finer points of preparation. Whether you're a seasoned co*cktail enthusiast or a curious beginner, I can guide you through the intricacies of crafting a perfect Sazerac.