Cocktail Recipe: Sazerac

The boozy, but balanced New Orleans classic, one of the first cocktails on record.




  • 2 oz. Rye Whiskey
  • 1/2 oz. Simple Syrup
  • 2 dashes Peychaud's Bitters
  • Absinthe or Herbsaint, for rinsing the glass
  • Lemon Twist, for garnish


  1. Rinse a chilled rocks or cocktail glass with absinthe or Herbsaint, and set aside. Stir other ingredients in a mixing glass with ice until very cold, then strain into the chilled glass. Garnish with the lemon twist.


  1. This New Orleans classic was originally made with cognac and absinthe.
  2. You must use Peychaud's bitters for it to be a true Sazerac.
  3. If you prefer, instead of using simple syrup, you can replace it with a sugar cube (either white or Demerara). Just muddle the sugar and bitters in your mixing glass before adding the other ingredients.