Sazerac
Photo: Infrogmation of New Orleans · CC BY-SA 3.0

History

The Sazerac was invented around 1850 by Antoine Peychaud in his French Quarter apothecary, where he served the cognac-and-bitters drink in a double-ended egg cup (coquetier, hence cocktail). The rye-and-absinthe modern formula consolidated by 1900. Designated the official cocktail of New Orleans in 2008. Arnaud's French 75, the Sazerac Bar at the Roosevelt and Antoine's all pour the canonical version.

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Make it at home

Yield 4Hands-on 10 minTotal 15 minDifficulty Easy

Ingredients

  • 200ml Sazerac Rye (or Bulleit Rye, Rittenhouse 100)
  • 60ml Cognac (Pierre Ferrand 1840 or Hennessy VS) for the classic split base
  • 12 dashes Peychaud's Bitters
  • 4 dashes Angostura bitters
  • 4 sugar cubes (or 2 tsp simple syrup)
  • 1 measure absinthe (about 30ml, for rinsing), Herbsaint is the New Orleans local choice
  • 4 lemons, only the peel needed (no juice)
  • Plenty of ice for stirring
  • 4 single rocks (Old Fashioned) glasses, chilled
  • Long-handled bar spoon and jigger

Method

  1. Chill the 4 rocks glasses in the freezer for 30 minutes; the Sazerac is served neat, no ice in the glass.
  2. Pour a measure of absinthe into the first chilled glass. Swirl to coat the inside completely.
  3. Pour the absinthe out into the second glass and repeat. Use the same absinthe to rinse all four glasses, then discard the remaining absinthe (or strain into a small dish).
  4. In a large mixing glass, place the 4 sugar cubes. Add 8 dashes Peychaud's and 2 dashes Angostura. Muddle to dissolve the sugar.
  5. Add the rye and cognac. Fill the mixing glass with ice.
  6. Stir for 30 seconds with a long-handled bar spoon. The dilution is part of the drink; do not skimp.
  7. Strain into the chilled absinthe-rinsed glasses, dividing evenly between 4.
  8. Cut a strip of lemon peel for each glass with a vegetable peeler. Twist the peel over the drink to express the oils, then drop it in (or discard, depending on the bar). Antoine's discards; Arnaud's keeps it in.
  9. Serve straight up, neat. Sip slowly; a Sazerac is a 20-minute drink.

Tip from the editors. The split rye-cognac base is the original 1900 formula and gives a deeper drink than all-rye. Peychaud's bitters are essential; Angostura alone misses.

Where to eat sazerac

Sazerac in New Orleans

Antoine's ★ 4.4

$$$$ Tasting $60 to $110 a la carteCajun & CreoleChef Michael Regua

Antoine's in New Orleans is the 1840 St Louis Street dining room, the oldest family-run restaurant in the United States and the birthplace of Oysters.

Book1 to 2 weeks ahead

Directions Book

Arnaud's ★ 4.4

$$$$ Tasting $70 to $110 a la carteFrench regionalChef Tommy DiGiovanni

Arnaud's in New Orleans is the 1918 French Creole room on Bienville from Arnaud Cazenave, with mosaic-tile floors, the French 75 Bar next door and a costume.

Book1 to 2 weeks ahead

Directions Book

Commander's Palace ★ 4.8

$$ $50 to $90BrunchJazz brunch

Commander's Palace in New Orleans is the Garden District grande dame on Washington Avenue, with the canonical New Orleans Sunday jazz brunch.

OrderTurtle soup with sherry, then eggs Sardou.

TipThe 25-cent martini (3 max) is the brunch tradition; jacket suggested for the men in the upstairs Garden Room.

Directions

Galatoire's ★ 4.7

$$$$ Tasting $70 to $120 a la carteFrench regionalChef Phillip Lopez

Galatoire's in New Orleans is the 1905 white-tile French Creole room on Bourbon Street, where regulars hold the same Friday lunch tables and tip the captain.

BookWalk-in downstairs; book upstairs 1 week ahead ahead

Directions Book

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