Sazerac Drink Recipe

Sazerac drink recipe
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4 ratings
Nutrition Information† ‡

Serving size: 1 drink

0.0 g
8 g
0 g


How to Make It

  1. Swirl a half teaspoon or so of absinthe in a chilled rocks glass to coat. Discard excess absinthe.
  2. Muddle the sugar and bitters together in a mixing tin with a few drops of water.
  3. Add rye and a handful of crushed ice or small ice cubes. Stir well for 30 seconds.
  4. Strain the drink into the absinthe-coated class.
  5. Twist a lemon peel over the drink to release the citrus oil, then add the peel as garnish.

This drink is a New Orleans favorite and is officially designated as Louisiana's state cocktail since 2008. If absinthe is unavailable you can substitute Pernod or other anise-flavored liqueurs.

Comments on Sazerac

  • tim
    Jan 14th, 2015
    Very true mbooty, this recipe is all bunked up.
  • Feb 23rd, 2012
    I prefer this drink on the rocks
  • Jan 17th, 2011
    It is a shame to make this drink with Bourbon, and it is an unforgivable sin to omit Peychaud's bitters. A Sazarac should preferably be made with rye whiskey and it MUST contain Peychaud's bitters in a greater ratio to Angostura (preferably 3:1). Anything else, though possibly delicious, is simply not a Sazerac.

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