Sazerac
Rye, sugar and Peychaud's bitters in an absinthe-rinsed glass. New Orleans' official cocktail.
- Strength
- 28% ABV
- Standard drinks (US)
- 1.6
- Calories
- 174 kcal
- In the glass
- 3½ oz
- Method
- Stirred
- Rye Whiskey
- Simple Syrup
- Peychaud's Bitters
- Angostura Bitters
How to Make a Sazerac
- Rinse a chilled rocks glass with absinthe and discard the excess.
- Stir the rye, syrup and bitters with ice for 25 seconds.
- Strain into the rinsed glass without ice.
- Express a lemon peel over the top and discard it.
Print the Pour GuideA true-scale card for your mixing glass with a line for every pour.
Free Pour With Your CameraLine up your glass and pour to the lines on screen.
Tilt Pour With Your PhoneStrap your phone to the bottle. It counts every pour and buzzes at the measure.
About the Sazerac
Originally made with Sazerac cognac, the drink switched to rye after phylloxera devastated French vineyards in the late 1800s. Louisiana named it New Orleans' official cocktail in 2008.
Bartender's tip: Express the lemon peel over the drink, then discard it. Purists never drop it in.
Taste Profile
Sweet
Sour
Bitter
Strong
Fresh
Good to Know
- What glass is a Sazerac served in?
- A rocks glass. The wide mouth puts the aroma of a citrus twist right under your nose, and the heavy base survives muddling and stirring in the glass.
- Is a Sazerac shaken or stirred?
- Stirred. It contains only spirits and modifiers, so stirring chills and dilutes it while keeping it clear and silky.
- How strong is a Sazerac?
- About 28% ABV after dilution, or roughly 1.6 US standard drinks (22 g of alcohol) per serve.
- How many calories are in a Sazerac?
- Roughly 174 kcal per drink, most of it from alcohol.
- Can I make a Sazerac without rye whiskey?
- Yes. Bourbon is the closest substitute, though the drink will taste different.