Sazerac Cocktail

Pro tips

• Rinse the glass with absinthe first—coat the inside, then discard excess. This is essential to the drink's identity.
• Stir the whiskey, sugar, bitters, and water with ice for 15–20 seconds until properly chilled and slightly diluted.
• Use a clear, high-proof rye or bourbon (100+ proof works best) to stand up to the herbal absinthe and bitters.

Substitutions

• Old Mr. Boston Rye → any straight rye or bourbon whiskey (100 proof or higher)
• Peychaud's Bitters → Angostura bitters (flavor profile will shift slightly)
• Absinthe rinse → Pastis or Pernod (weaker anise flavor; not identical)

Equipment

bar spoon · jigger · mixing glass

What is the difference between Sazerac and a Manhattan?

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.

Can I make a Sazerac without absinthe?

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.

What type of bitters should I use?

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.

Should a Sazerac be shaken or stirred?

Sazeracs are traditionally stirred with ice to chill and dilute slightly, then strained into an absinthe-rinsed glass. Do not shake.