The Sazerac is a classic New Orleans cocktail made with rye whiskey, sugar, ice, and an absinthe-rinsed glass, finished with a lemon peel twist. Its distinctive anise flavor and historical significance make it one of America's most iconic drinks.
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.
1/2 Lump of Sugar
2 Dashes Bitters
Sufficient water to cover sugar, and muddle well.
2 Cubes of Ice
Boston Whiskey*
Stir very well.
Add twist of lemon peel.
(For best results, put glass on ice for a few minutes before using.)
jigger or shot glass for measuring · mixing glass or cocktail shaker · bar spoon for stirring
Absinthe substitute (pastis or Pernod) provides the anise flavor without the traditional wormwood and higher proof of true absinthe. Either works; substitute is more accessible and consistent.
Yes, bourbon and Canadian whiskey are acceptable alternatives, though rye provides the traditional spicy note. The recipe accommodates all three.
The absinthe rinse coats the glass to infuse the drink with anise flavor without overpowering it. Pour it out after rinsing—you don't drink it.
Yes, muddle the sugar gently with water and ice to dissolve it before adding the whiskey. This ensures even sweetness throughout the drink.
Use a fresh lemon peel twisted over the drink to express oils over the surface. The oils add aromatic complexity and a hint of citrus.
