The Sazerac is a classic New Orleans whiskey cocktail built on rye, sugar, and Peychaud's bitters, served in an absinthe-rinsed glass with no ice. It is spirit-forward, aromatic, and traditionally served neat. This is the standard preparation many bartenders consider the definitive version.
Ingredients
- 2 oz rye whiskey
- 1 sugar cube (or 1 tsp simple syrup)
- 3 dashes Peychaud's bitters
- 1 dash Angostura bitters (optional)
- 1 bar spoon (rinse) absinthe
- 1 strip lemon peel (for expressing)
Instructions
- Chill an Old Fashioned glass by filling it with ice and setting it aside.
- In a separate mixing glass, muddle the sugar cube with the Peychaud's (and Angostura, if using) bitters until dissolved.
- Add the rye whiskey and ice, then stir until well chilled.
- Discard the ice from the chilled glass, add the absinthe, and swirl to coat the interior before pouring out any excess.
- Strain the chilled whiskey mixture into the absinthe-rinsed glass (served without ice).
- Express the oil from the lemon peel over the drink and use as garnish per preference.
Glass: Old Fashioned (rocks) glass, chilled · Garnish: Expressed lemon peel
Bartender tip: Chill the serving glass thoroughly before you start, since the Sazerac is served without ice and relies on the cold glass to stay crisp. Use the absinthe as a thin rinse only, then discard the excess so it perfumes rather than overpowers the drink.
Shop this recipe at Sip City DC
- Penelope Barrel Strength Straight Bourbon Whiskey 750ml — buy online for same-day DC delivery
- Rye whiskey
- Absinthe & bitters
Available for same-day delivery across Washington, DC on premium bottles, or in store at 1368 H Street NE. Must be 21+. Please drink responsibly.
Frequently asked questions
Can I use bourbon instead of rye for a Sazerac?
Rye is the traditional base and gives the Sazerac its characteristic spice, but bourbon is a common substitution for a softer, sweeter profile. Our DC team can point you to both rye and bourbon options in store or at dcsipcity.com.
What can I use if I don't have absinthe?
A pastis or other anise-flavored liqueur (such as Herbsaint) works as a substitute for the rinse. Only a small amount is needed since it simply coats the glass.
Do I need both Peychaud's and Angostura bitters?
Peychaud's bitters is essential and defines the classic Sazerac. Angostura is optional and used by some recipes for added depth; you can make an excellent Sazerac with Peychaud's alone.