Sazerac cocktail with lemon peel

Sazerac

Alessandro Scire Calabrisotto

The Sazerac is New Orleans in a glass: rye whiskey, Peychaud’s bitters and a whisper of absinthe, stirred ice-cold and finished with a twist of lemon. Often called America’s first cocktail, it is a ritual of aroma and precision — spirit-forward, elegant and unmistakable.

History of the Sazerac

The Sazerac was born in New Orleans in the nineteenth century and takes its name from Sazerac de Forge et Fils, a brand of French cognac that formed its original base. Local apothecary Antoine Peychaud — creator of the famous Peychaud’s bitters — is woven into its origin story. After the phylloxera blight devastated French vineyards, rye whiskey gradually replaced cognac, and a rinse of absinthe (later Herbsaint, once absinthe was banned) gave the drink its haunting aroma. In 2008, the Sazerac was named the official cocktail of New Orleans.

Recipe: How to Make a Classic Sazerac

Ingredients:

  • 60 ml (2 oz) rye whiskey (or cognac)
  • 1 sugar cube (or 5 ml sugar syrup)
  • 3–4 dashes Peychaud’s bitters
  • Absinthe (or Herbsaint), to rinse
  • Garnish: lemon peel

Instructions:

  1. Chill an Old Fashioned glass, then rinse it with absinthe and discard the excess.
  2. In a mixing glass, stir the rye, sugar and Peychaud’s bitters with ice until cold.
  3. Strain into the prepared glass — traditionally served without ice.
  4. Express the oils from a lemon peel over the top.

Tips for Perfection:

  • Use real Peychaud’s bitters — its anise-and-cherry character defines the drink.
  • The absinthe is a rinse, not a pour: a little perfume goes a long way.
  • Express the lemon oils over the surface, but traditionally the peel is not dropped in.

Additional Recommendations

Variations:

  • Cognac Sazerac: the original, made entirely with brandy.
  • Split-base Sazerac: half rye, half cognac for spice and richness.
  • Herbsaint Sazerac: the classic New Orleans absinthe substitute.

Pairings:

  • Oysters: a New Orleans match made in heaven.
  • Gumbo and jambalaya: the spice loves the rye.
  • Dark chocolate: echoes the bitters’ depth.

Presentation:

  • Serve in a chilled Old Fashioned glass, neat.
  • Keep it minimal — the lemon twist is the only garnish.

Curiosity: A Fun Fact About the Sazerac

The Sazerac is frequently cited as a contender for America’s first cocktail, and in 2008 Louisiana lawmakers made it the official cocktail of New Orleans — a rare legal honour for a drink.

Sources

Back to blog