Sazerac Cocktail Recipe


1 1/2 oz Rye whiskey
1/4 oz Absinthe
One sugar cube or a dash of simple syrup
3 dashes Peychaud’s Bitters
Garnish: Lemon peel


  1. Rinse an old fashioned glass with absinthe.
  2. Add ice to glass.
  3. Stir whiskey, sugar, and bitters together over ice.
  4. Discard ice in glass and strain drink into glass.
  5. Garnish with lemon peel.


There are few drinks more synonymous with a location than the Sazerac with New Orleans. Most historians accredit the Sazerac cocktail to Aaron Bird who took over the Merchants Exchange Coffee House in 1850. He began serving a drink of cognac imported by the previous owner of the bar, and bitters made by local apothecary Antoine Peychaud. In 1870, a new ownerThomas Handy began using whiskey due to cognac shortages. The cocktail was first recorded in 1908 in The Words Drinks and How to Mix them by William T Boothby.

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