The Sazerac is a classic New Orleans cocktail made with rye whiskey, absinthe, sugar, and bitters—a bold, aromatic spirit-forward drink that epitomizes old-school cocktail culture.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Put 1/4 Teaspoon Absinthe Substitute into an Old Fashioned cocktail glass and revolve glass until it is entirely coated with the Absinthe Substitute.
Then add above ingredients.
Stir very well.
Add twist of lemon peel.
(For best results, put glass on ice for a few minutes before using.)
bar spoon · jigger · mixing glass
A Sazerac uses rye whiskey, absinthe rinse, and Peychaud's bitters with no vermouth. A Manhattan uses whiskey, sweet vermouth, and Angostura bitters. The Sazerac is drier and more herbal.
Absinthe is traditional; it's rinsed in the glass for aroma and flavor. Pastis or Pernod are closer substitutes, though the drink will taste different. Omitting it entirely changes the character.
Peychaud's bitters are authentic and traditional for a Sazerac. Angostura is a common substitute if Peychaud's is unavailable, though it produces a different flavor profile.
Sazeracs are traditionally stirred with ice to chill and dilute slightly, then strained into an absinthe-rinsed glass. Do not shake.
