Sazerac

Description
Rye, Peychaud's Bitters, Absinthe, Simple syrup, Lemon zest
Ingredients
3ozRye
12ozSimple syrup (or up to 3/4 oz to taste)
5dsPeychaud's Bitters (to taste)
1rinseAbsinthe
1twstLemon zest (as garnish)
Instructions
Pack lowball glass with cracked ice. In a second lowball or mixing glass, stir ingredient with ice, empty serving glass and rinse with Absinthe, strain and serve without ice. May also be served in a flute or cocktail glass
Notes
This stout recipe can withstand liberal substitution of other spirits, including brandy, other whiskeys, and flavorful rums.
Cocktail summary
Yield
Drink
Year1850
Created byLeon Lamothe, Sazerac Coffee House, New Orleans, LA
Posted by
Dan's picture
Dan on 06/06/2010
Cocktail photograph
Sazerac, Sazerac bar, Roosevelt Hotel, New Orleans
Sazerac, Sazerac bar, Roosevelt Hotel, New Orleans

Comments

bevx's picture

I have committed sacrilege. Out of a combination of laziness and curiosity, I used 2 spoons of raspberry syrup in place of the simple... I know, I know: the cocktail gods are frowning on me. But they can keep on frowning, because it turned out delicious! The raspberry plays with the Herbsaint, Peychaud's and lemon beautifully!...

I've made it twice now, first with Rittenhouse, and 1 dash Ango & 2 or 3 Peychaud's. But the second time, I used Wiser's Legacy (a new-ish high-rye Canadian), and in place of the Ango, I subbed Bitters, Old Men's limited edition Raspberry Chamomile Bitters. Neither version were overly sweet; the main differences (naturally) being spicier on the first vs. more floral on the second... While this won't be my go-to Saz, it's definitely a fun change of pace!

Zachary Pearson's picture

I made Sazeracs tonight, and it's just a delicious drink. I tend to like a mix of Ryes (Rittenhouse 100 and High West Rendezvous) to give me 1 1/2 oz, then an ounce of Cognac. I tend to rinse with Herbsaint, and I'm not careful about getting it all out. I also use probably closer to 1/4 oz. simple, as a sugar cube muddled with a splash of water. I also leave the fairly long lemon zest in the drink... I want the lemon punch to counteract the sweetness of the simple.

... in my house. And we make it with Rye and Lucid Absinthe, which I also don't bother to drain out, just ad a small splash to the glass, twirl and leave a little puddle in the bottom. I dont have Peychauds though, so use Angostura and recently Underberg (which seems a bit sweeter). Any comments on how Peychauds makes it different?

Zachary Pearson's picture

Angostura is all baking spices - heavy clove and cinnamon and allspice. Peychaud's isn't as bitter, and it gives the Sazerac a pretty reddish pink color. It also emphasizes the anise of the absinthe, with a 'tutti-frutti' overtone. My understanding is that some people use a dash of Angostura and 2-3 dashes Peychaud's, but both should be staples in any home bar.

From other users

Dale Degroff's version: 2 oz Rye Whiskey 3-4 dashes Peychaud's 1-2 sugar cubes swirl of Absinthe (3 stars)

Similar cocktails

Cocktail sponsor