The Sazerac (Louisiana)

Renée **II**


New Orleans' classic absinthe drink is never better than at this esteemed, regal bar inside The Roosevelt hotel.

The Big Easy has given birth to a wealth of top-notch cocktails, too many to mention here – but one true king will always be the Sazerac. Originally made with Sazerac French brandy when the cocktail was invented in the 1850s, the recipe has evolved to include rye whiskey and an absinthe rinse, which meld with a cube of sugar and the anise-heavy Peychard’s bitters that make this a timeless New Orleans classic.

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No-Cook or Other


1 sugar cube
2½ oz. rye whiskey
2 dashes peychard’s bitters
lemon peel


1Add a few drops of absinthe to an old fashioned glass and swirl to coat the inside of the glass.
2In a cocktail mixer, add the sugar cube, bitters, and whiskey; muddle. Add ice to the tin and stir to chill.
3Strain into absinthe rinsed old fashioned glass and garnish with a strip of lemon peel.

About this Recipe

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: Southern