The Sazerac, hailing from New Orleans, is a unique twist on a cognac or whiskey cocktail. It’s named after the original key ingredient, Sazerac de Forge et Fils brandy.
This classic drink typically blends cognac or rye whiskey with absinthe, Peychaud’s Bitters, and sugar. Sometimes, bourbon replaces the rye, and Herbsaint is used instead of absinthe.
Often touted as the oldest American cocktail, the Sazerac’s roots are said to trace back to pre-Civil War New Orleans. However, this claim is debated by experts like drink historian David Wondrich.
Sazerac Cocktail History
The Sazerac is a drink similar to the classic Old Fashioned recipe. It usually has rye whiskey or brandy, bitters, sugar, and absinthe. People have been drinking it since around 1838, and the Sazerac Company trademarked it in 1900. In 2008, New Orleans named it their official cocktail, but it has always been a big part of the city.
Originally, the Sazerac was made with French brandy, specifically Sazerac de Forge et Fils Cognac, not the rye whiskey often used today. The first version of this drink came from Antoine Amédée Peychaud, a pharmacist from a former French colony, now Haiti. He moved to New Orleans during the Haitian Revolution and sold his own Peychaud’s Bitters at his shop.
At first, Peychaud’s Bitters was sold as a medicine. The story says Peychaud mixed his bitters with brandy, sugar, and water and sold it as a health drink. Soon, people liked it so much that they drank it even when they weren’t sick, and that’s how the Sazerac cocktail started.
In 1885, after a disease hurt French vineyards, the brandy in the Sazerac was replaced with American rye whiskey.
Sazerac Cocktail Ingredients:
Before we delve into the recipe, let’s acquaint ourselves with the key ingredients that define the Sazerac Cocktail:
- Rye Whiskey (60 ml / 2 ounces): Rye whiskey serves as the robust and flavorful base of the Sazerac. The choice of rye contributes to the cocktail’s spicy and complex profile.
- Simple Syrup (1 sugar cube or 5 ml / 1 teaspoon): Simple syrup provides the necessary sweetness to balance the strong flavors of the rye whiskey and bitters.
- Peychaud’s Bitters (3 dashes): Peychaud’s bitters, a crucial element with historical significance, imparts a unique blend of botanicals, including gentian root, creating the distinct flavor profile of the Sazerac.
- Absinthe or Herbsaint (to rinse the glass): Absinthe or Herbsaint is used to rinse the glass, adding an anise-flavored layer to the cocktail. The choice between absinthe cocktail and Herbsaint is a matter of personal preference.
- Lemon Peel (for garnish): A lemon peel serves as both a garnish and an aromatic element, contributing citrusy oils to the Sazerac.
Sazerac Cocktail Recipe:
Now, let’s embark on the step-by-step process of crafting the perfect Sazerac Cocktail, paying meticulous attention to measurements and techniques:
Step 1: Gather Your Tools and Ingredients
Before you start mixing, ensure you have the necessary tools: a mixing glass, a stirring spoon, a jigger for precise measurements, a strainer, and a citrus zester. Also, have fresh lemons, sugar cubes, absinthe or Herbsaint, and ice cubes ready.
Step 2: Prepare the Glass with Absinthe or Herbsaint
- Start by chilling an Old Fashioned glass by placing it in the freezer or filling it with ice water. In a separate glass, add a small amount (about 5 ml or 1/6 ounce) of absinthe or Herbsaint.
- Swirl the glass to coat its interior with the anise-flavored spirit. Discard the excess absinthe or Herbsaint, leaving behind a coated glass.
Step 3: Muddle the Sugar Cube
- Place a sugar cube in the mixing glass. Add a few dashes of Peychaud’s bitters directly onto the sugar cube.
- Muddle the sugar cube with the back of a spoon until it dissolves into a syrup-like consistency. This step ensures even sweetness throughout the cocktail.
Step 4: Add Rye Whiskey
- Measure 60 ml (2 ounces) of rye whiskey using a jigger. Pour the measured rye whiskey into the mixing glass with the muddled sugar and bitters.
Step 5: Add Ice and Stir
- Fill the mixing glass with ice cubes to chill and dilute the ingredients. Using a stirring spoon, gently stir the mixture for about 30 seconds. Stirring ensures proper mixing and cooling without excessive dilution.
Step 6: Strain into Prepared Glass
- Remove the ice from the chilled Old Fashioned glass. Place a strainer over the glass and carefully pour the stirred mixture from the mixing glass into the prepared glass.
Step 7: Express Lemon Peel Oils
- Using a citrus zester or a vegetable peeler, express the oils from a lemon peel over the cocktail by holding it over the glass and giving it a twist. Drop the peel into the glass or place it on the rim as a garnish.
Step 8: Discard Lemon Peel and Enjoy
- If desired, you can discard the lemon peel or leave it in the glass for added visual appeal. Sip and savor the layers of flavor in the perfectly crafted Sazerac Cocktail.
Tips for Perfecting the Sazerac:
- Choose a High-Quality Rye Whiskey:
- The choice of rye whiskey greatly influences the Sazerac’s flavor. Opt for a high-quality rye with a balanced profile to enhance the cocktail.
- Experiment with Absinthe or Herbsaint:
- While absinthe is the traditional choice, Herbsaint is a suitable alternative. Experiment with both to discover your preferred anise-flavored contribution to the Sazerac.
- Balance the Sweetness:
- Adjust the amount of simple syrup (sugar cube) based on your sweetness preference. The traditional recipe calls for a subtle sweetness.
- Express Lemon Oils Gently:
- When expressing the oils from the lemon peel, twist it over the glass gently to release the aromatic oils without imparting bitterness from the pith.
- Perfect the Muddling:
- Ensure the sugar cube is muddled thoroughly to create a uniform syrup. This step is crucial for achieving consistent sweetness in the cocktail.
- Experiment with Bitters:
- While Peychaud’s bitters are integral to the classic Sazerac, some variations use a combination of Peychaud’s and Angostura bitters. Experiment to find your preferred ratio.
- Try Different Glassware:
- While the traditional choice is an Old Fashioned glass (otherwise known as a rocks glass, or lowball glass), some enthusiasts prefer a chilled coupe glass for a touch of elegance. The choice of glass can influence the overall drinking experience.
- Chill the Glass Properly:
- Ensure the glass is thoroughly chilled before rinsing with absinthe or Herbsaint. A chilled glass enhances the Sazerac’s overall presentation and taste.
- Experiment with Aging:
- Some enthusiasts enjoy aging the Sazerac in a small oak barrel for a short period, allowing the flavors to mellow and meld. Experiment cautiously to avoid over-aging.
The Sazerac – A Twist On The Old Fashioned
The Sazerac cocktail originally used cognac, but around the 1900s, it switched to rye whiskey because of issues getting cognac. Today, it’s still made with rye.
A Sazerac with rye is strong and full-flavored. Some might find it too intense. Cognac, made from grapes, makes a Sazerac that’s sweet and smooth, but doesn’t have the spicy kick from the rye whiskey’s grains.
This recipe uses rye whiskey, but you can try different versions to see what you like. Mixing cognac and rye whiskey in equal parts can add new flavors. Either way, it’s a drink that’s all about the spirit of New Orleans.
Cheers to the art of making whiskey cocktails and the enduring legacy of the Sazerac!
