Sazerac
1 serving
5 minutes
Sazerac is a legendary cocktail that has become a symbol of New Orleans. Its history dates back to the 19th century when pharmacist Antoine Amédée Peychaud created a bitters that adds a signature citrus-anise note to the drink. This elegant and rich cocktail is a perfect blend of rye whiskey or cognac, brown sugar, Peychaud’s bitters, and anise liqueur. Ice and lemon peel complete the flavor composition, adding freshness and depth. Sazerac is sipped slowly to enjoy its aroma and rich flavors; it is perfect for leisurely evenings in good company. It is more than just a cocktail — it embodies history, traditions, and the art of mixology.
1
To chill the glass for the cocktail, crush some ice cubes. The traditional method is to place the ice in a cloth bag and hit it with a mallet. Transfer the crushed ice to the glass, add a few drops of Herbsaint (or absinthe) to infuse the ice with flavor, and set aside while preparing the cocktail.
- Ice: 1 glass
- Anise liqueur: 3 ml
2
Place a piece of brown sugar in a cocktail mixing glass and splash it with five drops of Peychaud's bitters. If you don't have that bitters, you can use Angostura. Or an herbal tincture like Jägermeister or Becherovka. Or a homemade tincture — it needs a citrus-anise note.
- Brown lump sugar: 1 piece
- Peychaud's Bitters: 3 ml
3
Grind the sugar with a wooden pestle until fully dissolved. (You can add a teaspoon of good mineral water - non-carbonated.) Then mix the syrup with a bar spoon.
- Brown lump sugar: 1 piece
4
Pour whiskey using a measuring glass. Rye Sazerac, bourbon, or the cognac that was in the original recipe. Or even cognac with bourbon in a one-to-one ratio.
- Whiskey: 60 ml
5
Mix the cocktail and add large ice cubes to the glass using a scoop. To prevent the cubes from falling outside the glass, you can hold them with a napkin. The main thing is to have plenty of ice. Mix the cocktail to cool it down.
- Ice: 1 glass
6
Pour the flavored ice from the reserved glass. Strain the cocktail into that glass using a bar strainer to prevent ice cubes from getting into the finished Sazerac.
7
Use a vegetable peeler to cut a wide and long strip of zest from the lemon.
- Lemon zest: 7 g
8
Wrap the zest ribbon in a spiral and drop it into the cocktail glass. Serve immediately, placing a napkin under the glass. Or without a napkin.
- Lemon zest: 7 g