Recipe: The Sazerac

Recipes, Party Planning

The Sazerac, a cocktail with deep roots in New Orleans!

The Sazerac is a beast of many flavors, born in the New Orleans bar scene in the 19th Century and washed in absinthe. Calling for 2 different types of bitters, sugar, rye whiskey (preferably the namesake Rye is the best option) and a touch of absinthe, there are layers and layers of flavors to unpack with each sip in this cocktail. Give it a try and let us know what you think!


  • 2.5 oz. rye whiskey
  • 1 sugar cube
  • 2 dashes of Peychaud’s bitters
  • 1 dash of Angostura bitters
  • absinthe
  • lemon peel for garnish
  1. In an old fashioned glass, muddle a sugar cube with a few drops of water
  2. Add several small ice cubes, then rye whiskey and both bitters. Stir well.
  3. Roll around some drops of absinthe in a second old fashioned glass until the inside of the glass is coated. Pour off the excess.
  4. Strain contents from glass 1 into glass 2 and garnish with a lemon peel.

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