Missing 4
Tonight if you have Rye Whiskey, Sugar, Peychaud's Bitters, and Absinthe.
Missing: Rye Whiskey, Sugar, Peychaud's Bitters, Absinthe
Absinthe also goes into: Monkey Gland, Corpse Reviver No. 2, Zombie
Ingredients
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Missing a bottle? Stock your pantry to see what else you can mix.
How to make
- Chill a rocks glass in the freezer, or pack it with ice, while you mix.
- Splash a teaspoon of absinthe into the empty glass, swirl to coat every side, and dump the excess — no atomizer needed.
- In a mixing glass, muddle a sugar cube with 2 dashes of Peychaud's bitters until it dissolves, then add 2 oz rye whiskey and ice.
- Stir until the mixing glass frosts.
- Strain into the absinthe-rinsed glass with no ice in the serving glass.
- Express a lemon peel over the surface so the oils hit the rye, then discard the peel.
History
The Sazerac is the official cocktail of New Orleans. Creole apothecary Antoine Peychaud mixed brandy with his bitters in the mid-1800s; the drink later took its name from Sazerac-de-Forge cognac poured at the Sazerac Coffee House. After phylloxera hit French vineyards, rye whiskey replaced cognac and an absinthe rinse was added. At home the rinse is a teaspoon swirled and dumped, not a misted glass. Peychaud's is the pink anise bitters — Angostura makes a different whiskey cocktail. Lemon oil only; leave the peel out so the rye stays the point. If rye is already in your pantry, this is the stirred drink to make before you buy another bottle.
Glassware
Short and sturdy for spirit-forward drinks served on ice — easy to hold, stir, and sip without watering down too fast.
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Sazerac FAQ
What ingredients are in a Sazerac?
A Sazerac is made with rye whiskey, sugar, peychaud's bitters, and absinthe. Amounts and pantry matching are in the ingredients list on this page.
How do you make a Sazerac?
Chill a rocks glass in the freezer, or pack it with ice, while you mix. Splash a teaspoon of absinthe into the empty glass, swirl to coat every side, and dump the excess — no atomizer needed. In a mixing glass, muddle a sugar cube with 2 dashes of Peychaud's bitters until it dissolves, then add 2 oz rye whiskey and ice. Stir until the mixing glass frosts. Strain into the absinthe-rinsed glass with no ice in the serving glass. Express a lemon peel over the surface so the oils hit the rye, then discard the peel.
What glass do you serve a Sazerac in?
Serve a Sazerac in a Rocks glass. Short and sturdy for spirit-forward drinks served on ice — easy to hold, stir, and sip without watering down too fast.
Can I make a Sazerac with bottles I already own?
Add your spirits and mixers in Pantry. My Cocktail Pantry will show whether this Sazerac is ready to mix or which ingredients you are missing.
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