Sipping History: Mastering the Art of the Sazerac Cocktail

When you think of the iconic Sazerac, images of New Orleans and rye whiskey may come to mind, or perhaps if you’re like me, you may associate the Sazerac with amber cognac and that mysterious, earthy-anise absinthe spritz. 

Much like the Old Fashioned, the Sazerac has many different variations and forms, depending on your tastes, your location, and even whether you like something more sweet or more on the boozy side. 

The Sazerac is the official drink of Louisana, and while it is typically made with rye whiskey, it is believed some of the first Sazeracs were made with French brandy. Cognac is a type of brandy that comes from Southwestern France. Peychaud’s bitters, sugar syrup, and absinthe are also in the Sazerac to pull everything together. It is the mark of a great bartender to understand the delicate balance of the Sazerac. 

If you want to wow your guests at your next dinner party, birthday party, or cocktail hour, follow these simple steps to make the perfect Sazerac. You can use rye whiskey or cognac. I prefer cognac for its warm, spicy, and bitter flavors that lend themselves well to the other ingredients in the cocktail. If you’re looking for more of a peppery finish, ask your private bartender to go with rye whiskey. 

Glassware is one of the key ingredients in any great cocktail, and understanding which glasses go well with a cocktail is as confusing as it is rewarding. For the Sazerac, you’ll want to use a brandy glass or a rocks glass. This will not only help with your absinthe spritz, but it will allow the cognac or rye to aerate.

First, fill up your serving glass with a handful of ice and let it sit while you’re making the drink. In a mixing glass or beaker, combine 2.5 oz of cognac or rye, 5-6 dashes of Peychaud's bitters, and .25 oz of sugar syrup, with a generous amount of ice. Stir in the mixing glass for 10-15 seconds so that the liquid has a chance to dilute slightly. Then, dump out the ice in your serving glass and spray the glass with an absinthe spritz a few times. This is the quintessential part of the Sazerac. Then use a mesh strainer to carefully pour your cocktail over your serving glass. Take a citrus peeler and carefully slide it over a lemon to create a fresh peel, then spritz the lemon over the cocktail and drop it into the drink. Cheers!

Ingredients needed: 

• Brandy or rocks glass

• Mixing beaker or glass

• Stirrer or swizzler

• 2.5 oz rye whiskey or cognac

• 5-6 dashes of Peychaud’s bitters

• .25 oz sugar syrup

• Absinthe

If you're interested in booking an event with us, mention this cocktail to receive 15% off your first booking. Fill out a free quote request HERE or reach out to Cara directly: cara@nocococktail.com