Perfectly southern—and perfectly strong—a classic Sazerac is a refreshingly aromatic and subtly sweet drink for rye whiskey lovers. New Orleans’ own Peychaud’s bitters and absinthe balance the rye in this potent drink, which is served in a rocks glass without ice so there’s no significant dilution and no distracting frills. (Did we mention it’s strong?)

Learn how to make a Sazerac, and enjoy a taste of The Big Easy wherever you are.

Sazerac Ingredients

To make a Sazerac, you will need cold water and ice, plus:

• Peychaud’s bitters: This ingredient is essential to the Sazerac cocktail (without it, the drink is essentially an absinthe-rinsed old fashioned). The bitters are widely available in local grocery stores and liquor stores in the South.
• Rye whiskey: While originally a cognac drink, the Sazerac is now synonymous with rye whiskey, such as Bulleit.
• Absinthe: The anise of the absinthe is meant to enhance the medical flavors of the Peychaud’s bitters. You can also substitute pernod or chartreuse for absinthe in this recipe.
• Sugar cube: For sweetness.
• Lemon peel: Adds a hint of citrus and floral.

How To Make a Sazerac

Make a sazerac cocktail with five minutes and five steps:

• Step 1: Rinse the glass: Place the absinthe in a chilled rocks glass, and swirl to coat the glass fully. (This is called “rinsing.”) Discard any excess absinthe, and set the glass aside.
• Step 2: Crush sugar: Crush the sugar cube, water, and bitters in a mixing glass with a cocktail muddler or wooden spoon handle. Stir with the muddler until the sugar is dissolved. If you don’t have a sugar cube, you can use granulated sugar or simple syrup. One cube is about one teaspoon sugar or syrup.
• Step 3: Add whiskey: Fill the mixing glass with ice. Add whiskey, and stir until well chilled.
• Step 4: Strain: Strain the cocktail into the prepared rocks glass.
• Step 5: Garnish: Gently squeeze the lemon peel to express oils over the cocktail. Place the peel in the glass, and serve immediately.

What Is the Difference Between an Old Fashioned and a Sazerac?

An old fashioned contains bourbon, whereas the sazerac uses rye whiskey. Both contain sugar and bitters, but a traditional old fashioned uses Angostura bitters, while the sazerac calls for Peychaud’s bitters—an ingredient that was integral in the creation of the drink.

Why Is Sazerac Served Without Ice?

A sazerac is served without ice in a rocks glass to prevent the ice diluting the drink. It’s a strong, no-nonsense cocktail, and that’s the point. The sugar cube helps to balance the rye with a little sweetness. The absinthe and bitters both bring an herbal, medicinal quality—and that makes sense since Peychaud’s bitters was originally made in an apothecary and meant to be used as medicine. 

Our Tips for the Best Sazerac

Before you pour, learn from our Test Kitchen a few things about mixing the best drink:

• Chill out: Make sure the glass is well chilled; as the absinthe hits the cool glass, it will slightly thicken the absinthe, making it stick better to the glass as it swirls.
• Peel away: Working from end to end on the lemon, use a Y-shaped vegetable peeler to apply even pressure to remove one strip. 
• Dress up: Trim the sides and cut ends of the lemon peel at an angle to elevate the garnish and make it look professionally made.

How To Make Sazerac as a Batch Cocktail

To make Sazerac in a pitcher, crush six sugar cubes, one tablespoon of cold water (or substitute two tablespoons of simple syrup, if desired), and 12 dashes of Peychaud’s bitters in a pitcher with a cocktail muddler or wooden spoon handle, stirring until the sugar is dissolved. Add 12 ounces of rye whiskey, 3/4 cup cold water, and a tablespoon of absinthe. Refrigerate until ready to serve. This batch recipe serves six.

In this version, the addition of cold water accounts for the slight dilution that would occur from stirring with ice. This recipe also cuts the amount of absinthe in half since it doesn’t call for rinsing each glass.

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Editorial contributions by Alesandra Dubin.