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Sazerac Cocktail Recipe

Sazerac Cocktail Recipe

A timeless New Orleans classic, the Sazerac cocktail combines rye whiskey, bitters, sugar, and absinthe to create a bold yet balanced drink. Perfect for cocktail enthusiasts, this recipe captures the essence of New Orleans’ rich cultural history and unique flavors.
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 1 Cocktail
Calories 150 kcal

Equipment

  • 1 Mixing glass For combining ingredients.
  • 1 Bar spoon For stirring the cocktail smoothly.
  • 1 Julep strainer To strain the drink into the serving glass.
  • 1 Rocks glass For serving the cocktail.
  • 1 Citrus peeler or zester For creating the lemon twist garnish.
  • 1 Ice For chilling the drink.

Ingredients
  

  • 2 oz Rye whiskey The base spirit; choose a high-quality rye for best results.
  • 1/4 oz Simple syrup Adds sweetness; can substitute with 1/4 tsp sugar dissolved in water.
  • 2 dashes Peychaud's bitters Essential for the Sazerac’s signature flavor.
  • 1 dash Angostura bitters Adds depth and complexity.
  • 1/4 oz Absinthe For rinsing the glass; adds an anise-forward aroma.
  • 1 twist Lemon peel For garnish and aroma.

Instructions
 

Step-by-Step Recipe

    Prepare the Glass:

    • Rinse a rocks glass with absinthe by swirling a small amount around the interior. Discard any excess absinthe and set the glass aside.

    Mix Ingredients:

    • In a mixing glass, combine rye whiskey, simple syrup, Peychaud's bitters, and Angostura bitters.

    Chill the Cocktail:

    • Fill the mixing glass with ice and stir gently for 20–30 seconds until the mixture is well-chilled.

    Strain into Glass:

    • Strain the chilled cocktail into the absinthe-rinsed rocks glass.

    Garnish:

    • Twist a strip of lemon peel over the drink to express its oils, then place it in the glass as a garnish.

    Serve:

    • Serve immediately and enjoy responsibly.

    Notes

      • Substitutions: Use bourbon instead of rye whiskey for a sweeter profile. Substitute simple syrup with honey syrup for a richer taste.
      • Storage: This cocktail is best served fresh and does not store well.
      • Tips: Chill the rocks glass beforehand for an extra-cold drink.
     

    Frequently Asked Questions

    1. Can I use bourbon instead of rye whiskey?
      • Yes! Bourbon offers a sweeter, fuller-bodied flavor compared to rye.
       
    2. What if I don’t have absinthe?
      • Substitute with pastis or another anise-flavored liqueur for a similar effect.
       
    3. How do I make simple syrup?
      • Combine equal parts sugar and water in a saucepan. Heat until the sugar dissolves, then cool before use.
       
    4. Why is Peychaud's bitters essential?
      • Peychaud's bitters provide the Sazerac’s signature fruity, anise-like flavor that distinguishes it from other cocktails.
       
    5. Can I make this drink ahead of time?
      • While you can mix the ingredients in advance, it’s best to chill and serve immediately for optimal flavor.
     

    Tips & Tricks

    • Flavor Enhancement: Express the lemon peel directly over the drink to release its oils, adding brightness to the aroma.
    • Presentation: Serve in a chilled glass for a professional touch.
    • Variations: Experiment with different bitters, such as orange bitters, for a unique twist.
     

    Plating and Garnishing

    • Garnish: Use a lemon twist for a pop of color and aroma.
    • Serving Style: Serve in a rocks glass with no additional adornments for a clean, classic presentation.
    • Accompaniments: Pair with light appetizers like cheese plates or charcuterie for a complete experience.
    Keyword Classic Cocktail, New Orleans Drink, Sazerac Cocktail, Whiskey Cocktail