Sazerac

Sazerac

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A classic Sazerac served in a chilled glass

Type	Mixed drink
Base spirit
Served	Straight up; without ice
Standard garnish	Lemon peel
Standard drinkware	Old Fashioned glass
Commonly used ingredients	* 1 1/2 oz Bourbon or Rye whiskey 1/4 oz Absinthe or Pernod Three dashes Peychaud's Bitters One sugar cube Lemon peel for garnish
Preparation
Commonly served
Notes

The Sazerac is a classic American cocktail traditionally made with Cognac or, more commonly in contemporary versions, Bourbon whiskey or Rye whiskey, combined with Absinthe or Pernod, a cube of sugar, and a few dashes of Peychaud's Bitters. It is garnished with a twist of lemon peel. The drink is most closely associated with the city of New Orleans, Louisiana, and is often referred to as the oldest known American cocktail, with origins dating back to the pre-Civil War era.

History

The Sazerac's history traces back to the early 19th century in New Orleans. It was originally prepared with Cognac, as named after the Sazerac de Forge et Fils brand of Cognac that was its original main ingredient. Over time, due to phylloxera outbreaks in Europe that devastated grape crops, American rye whiskey became a more common substitute. The use of absinthe was a hallmark until its ban in the United States in 1912, after which Pernod or other absinthe substitutes were used. The cocktail is named after the Sazerac Coffee House on Royal Street in New Orleans, where the drink was popularized and eventually became the establishment’s signature cocktail. In the late 1800s, Thomas H. Handy acquired the bar and the rights to the cocktail. His company, now known as the Sazerac Company, continues to promote and protect the legacy of the Sazerac cocktail.

Preparation

A traditional Sazerac is prepared by first chilling an old-fashioned glass by filling it with ice. The ice is then discarded, and the glass is coated with absinthe by swirling a small amount of the liquid in the glass and discarding the excess. Separately, a sugar cube is muddled with a few dashes of Peychaud's Bitters and a small amount of water. Bourbon or Rye whiskey is added, and the mixture is stirred with ice. The chilled, absinthe-coated glass is emptied of ice, and the whiskey mixture is strained into it. The cocktail is garnished with a twist of lemon peel.

Cultural Significance

The Sazerac holds a significant place in the cocktail culture of New Orleans and is celebrated as a symbol of the city’s rich culinary and drinking heritage. In 2008, the Louisiana Legislature proclaimed the Sazerac as New Orleans' official cocktail.

Variations

While the classic Sazerac recipe calls for rye whiskey or bourbon, variations of the drink can include the use of Cognac or a combination of Cognac and whiskey. The type of bitters used can also vary, though Peychaud's Bitters is traditional and lends the drink its characteristic color and flavor profile.