Recipe Catalog

Today's classic Sazerac is made with cognac and whiskey, although for a time in New Orleans, the birthplace of the cocktail, it was made only with whiskey, and with cognac - by special request. So the "Golden Sazerac " can be considered the New Orleans version.

The name "Sazerac", one of the oldest American cocktails (it was invented in New Orleans before the Civil War), was given by the cognac of the same name. Then rye whiskey began to be used in the cocktail, and now this whiskey is called Sazerac . This version of "Sazerac" uses both cognac and whiskey, though not rye, but bourbon.

The 'Sazerac' cocktail is the essence of elegance and sophistication embodied in a glass. Born in New Orleans in the 19th century, it is considered one of the first cocktails in history. Its rich flavor unfolds through cognac enriched with the spicy and slightly bitter Peychaud's bitters. Absinthe adds a mysterious depth, while sugar balances the drink's intensity. The finishing touch is lemon zest, which complements the aromatic composition with fresh citrus notes. The 'Sazerac' is perfect for leisurely evenings and special gatherings, inviting one to enjoy its rich, complex, and slightly mystical character.

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.