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Started By
Message
Looking for authentic Sazerac (the coctail) recipe
Posted on 9/18/25 at 8:24 am
Posted on 9/18/25 at 8:24 am
Just like the title says, i am looking for a traditional recipe for the official drink of New Orleans.
I know i could probably search and find some, but i am thinking the expertise on this board could point me to the best/most authentic version.
Thanks to anyone that takes time out of their day to help me out. Appreciated.
I know i could probably search and find some, but i am thinking the expertise on this board could point me to the best/most authentic version.
Thanks to anyone that takes time out of their day to help me out. Appreciated.
3
Posted on 9/18/25 at 8:30 am to CastleBravo
Directly from Sazerac:
They use a small mister to mist the inside of the glass with Herbsaint. FYI the original recipe used Absinthe instead
quote:
INGREDIENTS:
1.5 oz Sazerac Rye Whiskey
1 sugar cube
3 dashes Peychaud’s Bitters
.25 oz Herbsaint
Lemon twist
PREPARATION:
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel.
They use a small mister to mist the inside of the glass with Herbsaint. FYI the original recipe used Absinthe instead
Posted on 9/18/25 at 9:00 am to Fun Bunch
Thats a lot of ice for a drink with no ice.
Posted on 9/18/25 at 9:22 am to Tiger Ryno
quote:
Thats a lot of ice for a drink with no ice.
You chill the whiskey and then strain it into the glass with no ice.
Posted on 9/18/25 at 9:23 am to CastleBravo
quote:
i am looking for a traditional recipe
Make it with cognac instead of Rye if you want the original recipe.
Posted on 9/18/25 at 10:33 am to CastleBravo
If only they made a thing called Google
Posted on 9/18/25 at 10:45 am to Tiger Ryno
quote:
Thats a lot of ice for a drink with no ice.
Wut
Posted on 9/18/25 at 11:40 am to Fun Bunch
This is the basic recipe and it works.
The best one I ever had was at the bar at a fancy restaurant in London (Rules). When the bartender found out we were from New Orleans he insisted on making us his special version of the Sazerac with expensive rye, exotic bitters and real absenthe. The drink is usually not served on the rocks but he put in one big ice cube that took forever to melt.
It was fantastic.
I am glad that is not available to me often because I could get too used to that stuff.
The best one I ever had was at the bar at a fancy restaurant in London (Rules). When the bartender found out we were from New Orleans he insisted on making us his special version of the Sazerac with expensive rye, exotic bitters and real absenthe. The drink is usually not served on the rocks but he put in one big ice cube that took forever to melt.
It was fantastic.
I am glad that is not available to me often because I could get too used to that stuff.
Posted on 9/18/25 at 12:22 pm to Fun Bunch
quote:
INGREDIENTS: 1.5 oz Sazerac Rye Whiskey 1 sugar cube 3 dashes Peychaud’s Bitters .25 oz Herbsaint Lemon twist PREPARATION: Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel.
This, but I like to use two sugar cubes and I torch my lemon peel. Adds a little flavor but also gets the oils to the surface easier.
Posted on 9/18/25 at 12:47 pm to Big Chipper
quote:
If only they made a thing called Google
For sure, and I said that in the OP.
I was just hoping some of our Louisiana baws had something unique.
Posted on 9/18/25 at 12:50 pm to CastleBravo
quote:
I was just hoping some of our Louisiana baws had something unique.
Hmm. It’s a pretty standardized cocktail unless you’re looking for a riff on it, in which case I’d explore a Vieux Carré or La Louisianne.
The most “unique” things would be to use an actual absinthe rather than Herbsaint, since absinthe is available in the U.S. now or, as I mentioned, earlier, use Cognac rather than Rye, since Cognac was the original spirit base of the drink.
Posted on 9/18/25 at 1:28 pm to Mo Jeaux
Thanks everyone for the replies. Appreciated.
Posted on 9/20/25 at 10:05 am to CastleBravo
Just a style note. Hold Peychaud bitters bottle upright using your index finger to press a sugar cube to the open top. Tip bottle over just long enough to fill the cube . Saw this bit of bartender performance at Carousel Bar, Montelone, NOLA 1960's.
Posted on 9/20/25 at 10:49 am to Tree_Fall
I prefer using a bit of simple syrup rather than a sugar cube. I find that the sugar cube never fully dissolves.
This is my recipe:
Sazerac
2 oz rye
.25 oz Demerara simple syrup
3 dashes Peychaud’s
2 spritzes of Herbsaint
Lemon peel garnish
Put ice in the glass you are going to serve the drink in and stir it around a bit to chill the glass
Into a mixing glass put 2 oz of rye, preferably high proof, along with .25 oz of Demerara simple syrup, and 3 dashes of Peychaud’s bitters, add ice and stir to incorporate
Toss ice out of serving glass and spritz the interior of the glass with Herbsaint (two spritzes from an atomizer)
Pour rye mixture into glass straining the ice
Express a lemon peel and rub around the rim then put the peel into the drink
This is my recipe:
Sazerac
2 oz rye
.25 oz Demerara simple syrup
3 dashes Peychaud’s
2 spritzes of Herbsaint
Lemon peel garnish
Put ice in the glass you are going to serve the drink in and stir it around a bit to chill the glass
Into a mixing glass put 2 oz of rye, preferably high proof, along with .25 oz of Demerara simple syrup, and 3 dashes of Peychaud’s bitters, add ice and stir to incorporate
Toss ice out of serving glass and spritz the interior of the glass with Herbsaint (two spritzes from an atomizer)
Pour rye mixture into glass straining the ice
Express a lemon peel and rub around the rim then put the peel into the drink
Posted on 9/21/25 at 4:19 pm to Epic Cajun
quote:
2 oz rye .25 oz Demerara simple syrup 3 dashes Peychaud’s 2 spritzes of Herbsaint
Mine is similar,
1.5 oz rye
.5 oz cognac
1 table spoon Demerara simple syrup
3 dashes Peychaud’s
2 spritzes of Herbsaint
Posted on 9/22/25 at 11:52 am to Fun Bunch
quote:
They use a small mister to mist the inside of the glass with Herbsaint
I would take a lighter and spray the Herbsaint mister over the flame into the glass, it flames up and also turns to more of a glaze on the glass making the taste stick around longer into the drink.
Posted on 9/22/25 at 1:10 pm to ThreeYYYz
I always start by chilling not the glass but the room: 57°F is optimal. Cooler than that dulls the rye, warmer throws off the balance. If that’s right, everything else falls into place. Sugar cube by weight, muddled with my granddad’s uneven old tool (probably not essential, but tradition). Rye goes in from shoulder height, absinthe rinse, then peel expressed over my wrist. I usually serve it once the lemon oil parabola settles and the barometric pressure feels stable again.
Posted on 9/23/25 at 8:51 am to Ruston Trombone
quote:
muddled with my granddad’s uneven old tool (probably not essential, but tradition)
I'm sorry you went through this, hopefully the old fart doesn't hurt you anymore.
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