The Sazerac is one of the first cocktails to appear and formally be recognized. A product of the New Orleans environment, the Sazerac demonstrated local ingredients giving spin to a drink. This relative of the old fashioned eschewed whiskey for cognac, and utilized the local bitters and sugars to drive it’s character. The result is something unique, that in of itself ended up undergoing more than a few changes.
Sazerac
With that said, we’re going to start with the very original, pre-phylloxera Sazerac. This drink is made with absinthe, cognac, and bitters. We’ll discuss the modern variants below.
The original Sazerac is herbal, spiced, and complex with just a hint of sweetness. This is a stiff drink, as there is no ice to continue dilution and there’s pretty much nothing that isn’t liquor. The result is a celebration of the perfume and fruit notes of cognac laced with the herbal woody notes of the absinthe. The lemon adds a freshness to the nose, and the anise notes from the Peychaud’s balance beautifully against the spices of the Angostura. The light sweetness is just enough to balance and entice the drinker into having another.
Rye or Cognac in Sazerac?
The original Sazerac’s single largest shift in identity occurred thanks to the phylloxera outbreak in Europe. As a result of the destruction of hundreds of thousands of hectares of grape vines by this tiny parasite, Cognac’s supply was decimated. Needing to substitute, the residents of New Orleans transitioned to a readily available alternative, rye whiskey. It just happens to work perfectly with the template, adding spice and oaky notes that the work just as well with the absinthe and bitters.
Many modern interpretations of the Sazerac therefore use the same template, simply replacing cognac with rye. While this makes a delicious Sazerac, there is another option. Use both! For best results, we recommend using 1 1/2 oz of rye whiskey to 1/2 oz of cognac.
Drink Notes & Recommendations
As mentioned, the biggest decision you need to make is whether you intend to have a truly classic cognac based Sazerac, or to enjoy the more modern updated variation. Beyond that, the process to make either is the same.
- Cognac – There’s no where to hide in this cocktail, so good quality spirits are a must. For cognac we recommend Pierre Ferrand 1840.
- Rye – Again, the quality of your rye is important. More herbal ryes will escalate the pairing of Peychaud’s and absinthe, while more spice forward ryes will compliment the demerara sugar and Angostura spices. Play around and see what you like best, but we recommend Rittenhouse rye here. Don’t be afraid to consider bourbon as well, such as Wild Turkey 101 or 1792 Small Batch.
- Absinthe – We recommend using absinthe here, and not a pastis. Our go to is St. George Absinthe Verte. The official guide from New Orleans also suggests using New Orleans own Herbsaint instead (which should be considered an acceptable substitute)
- Peychaud’s Bitters – These are the standard for any Sazerac. You can purchase them at most well appointed liquor stores or through Amazon*.
- Angostura Bitters – These are the gold standard of bitters. You should have a bottle in your bar, and you can purchase them most grocery stores or Amazon*.
- Rich Demerara Syrup – You can muddle a demerara sugar cube in place of the syrup, but we find this gives a better texture.
- To make: Combine 2 parts Demerara Sugar to 1 part water and bring to a simmer stirring over high heat. Remove from heat once the sugar has completely dissolved. Allow to cool and bottle. Refrigerate. The high sugar content will work to inhibit bacterial growth for an extended duration – throw out if any clouding or mold develop.
- Lemon Twist – Unlike an Old Fashioned where you include the citrus twist, you discard the lemon twist after expressing here.
- Ice – This drink is served neat. Keep the ice in the mixing vessel.
* – Amazon links contain affiliate links that may result in First Pour Cocktails receiving a portion of the sale. These commissions help us keep researching new drinks and pay for the webhosting (which as of writing this, is a loss every year)!
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