Patrick Johnson


Classic New Orleans, just mentioning this cocktail conjures the sounds of James Booker, Sugar Boy Crawford and the like.

The preparation rivals the taste and comfort of the cocktail. The next time you are in the Big Easy, spend a little time bar hopping for Sazerac. Entertainment is sure to follow.

★★★★★ 1 vote
5 Min
No-Cook or Other


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sugar cube
1 1/2 oz
rye whiskey
2 dash(es)
peychaud’s bitters
1 dash(es)
angostura bitters
1 dash(es)
dash of absinthe (can substitute herbsaint, pernod, or ricard)
twist of lemon peel

How to Make Sazerac


  • 1Fill an Old Fashioned glass with ice.
  • 2Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.
  • 3Add the rye, the two bitters, and a few cubes of ice, and stir.
  • 4Discard the ice from the first glass, and pour in the absinthe.
  • 5Turn the glass to coat the sides with the absinthe; then pour out the excess.
  • 6Strain the rye mixture into the absinthe-coated glass.
  • 7Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel, discarding it when finished

Printable Recipe Card

About Sazerac

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American
Hashtags: #Rye, #CLASSIC

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