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About The Sazerac Cocktail

Forget the Hurricane. The Sazerac is what you should drink in New Orleans. One of America’s earliest cocktails, the Sazerac is a homegrown New Orleans specialty. Peychaud’s Bitters are a key element and were created by Antoine Peychaud, a French Quarter pharmacist, who invented the cocktail in the 1830s. The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and resulted in the lasting switch to rye whiskey.

Ingredients in the The Sazerac Cocktail

Sugar cube
3 dashes
Peychaud's Bitters
2 dashes
Angostura bitters


How to make The Sazerac Cocktail

Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.

In a mixing glass, muddle the sugar cube and both bitters.

Add the rye, fill with ice and stir.

Strain into the prepared glass.

Twist a slice of lemon peel over the surface to extract the oils and then discard.

Other Information

This recipe is adapted from William Boothby’s World Drinks and How to Mix Them. Watch top San Francisco bartender Erik Adkins make a proper Sazerac in our How to Cocktail video.  


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Discussion (2)

  • miltostsirogiannisgmailcom1332 posted 12 months ago

    I could guess because another version of the cocktail is made with brandy

  • Lars posted 2 years ago

    Note: A Sazerac is not at all like the color shown in the picture

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