The Sazerac cocktail is a popular drink that originated in New Orleans and can be made with either Cognac or Whiskey. This variation, uses the equally popular Sazerac Rye from The Sazerac Company.
Check out some of my other whiskey cocktails such as the Cranberry Whiskey Sour and the Rob Roy. Or, if you want something different, try a Boilermaker!
What is in a Sazerac cocktail?
A Sazerac cocktail is made using four key ingredients; whiskey or cognac, absinthe (to rinse the glass with), Peychaud’s Bitters and a sugar cube.
In this variation, I’m using Sazerac rye which works well in this drink but the instructions are the same regardless of your choice of main spirit. Should you choose to use cognac (which the original recipe did), simply substitute it in for the rye and the instructions remain the same otherwise.
It is, however, very important that you use the proper bitters and the absinthe rinse, which are the trademarks of this cocktail, if you want to enjoy it as it was intended.
How to make a Sazerac cocktail
To prepare, gather the following ingredients:
- Whiskey or Cognac
- Peychaud’s Bitters
- Sugar Cube
Using an old fashioned glass, pour a small amount of absinthe into the glass and use it to rinse the edges of the glass. Be sure to cover the entire inside if you can, then fill the glass with crushed ice and set it aside to chill. Once chilled, discard the ice.
In a mixing glass, add Peychaud’s bitters and a sugar cube. Muddle the cube and add in the whiskey or cognac and stir.
Pour the contents into your chilled old fashioned glass, garnish with a lemon twist and serve.
The glass you see pictured here is part of my vintage barware collection and is made by Culver glassware company. It is part of their Paisley collection and is one of my most favorite pieces in my collection. If you are interested, you can often find them (albeit expensively priced) on eBay. Here’s a link to an eBay search for them.
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- Prep Time
- 5 minutes
- Karlynn Johnston
- 1 tbsp absinthe to rinse the glass
- 1 1/4 ounces Sazerac Rye
- 2 dashes Peychauds bitters
- 1 cube sugar
- Using an old fashioned glass, pour a small amount of absinthe into the glass and use it to rinse the edges of the glass. Be sure to cover the entire inside if you can, then fill the glass with crushed ice and set it aside to chill. Once chilled, discard the ice.
- In a mixing glass, add 2 dashes of Peychaud’s bitters and a sugar cube. Muddle the cube and add in the whiskey or cognac and stir.
- Pour the contents into your chilled old fashioned glass, garnish with a lemon twist and serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Kathy Kimak says
I’m confused with ingredients. First it says to use Peychaud’s Bitters and Sugar Cube. Then in the recipe it says to use Sweet Vermouth and Campari?
And where do you find Sazerac rye and Peychauds bitters? Thank you!!
Mr. Kitchen Magpie says
Fixed. Sorry about the confusion! Not sure what happened but I’ve corrected the ingredients.
Beverly Mendoza says
Those glasses/barware are gorgeous! Good taste!
Mr. Kitchen Magpie says
Thanks! I love them too!