American · Drinks · SAMPLE RECIPE
Sazerac · rye, bitters & lemon
Rye whiskey, Peychaud’s bitters, and a whisper of absinthe make a short, aromatic New Orleans cocktail served without ice.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
The absinthe coats the glass.
Contains alcohol. This rye version follows the modern New Orleans tradition, with ready-made simple syrup replacing a sugar cube. The measured absinthe is a glass rinse: discard the excess before adding the cocktail. The finished drink has no serving ice.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Sazerac · rye, bitters & lemon
Sample recipe awaiting kitchen testing. Timings are estimates. Contains alcohol.
The good part
Check off each step as you cook.
0 of 4 steps complete
BEHIND THE DISH · New Orleans cocktail traditions
Sazerac · rye, bitters & lemonBeyond the plate.
A short rye drink brings together bitters, lemon oil, and the scent of an anise-flavored rinse.
ORIGINS & EVOLUTION
A lasting New Orleans association.
The Sazerac is closely identified with New Orleans. Recipes have used cognac, rye whiskey, or a combination, with absinthe or Herbsaint supplying the anise note. Those variations make a single origin tale less useful than understanding the drink’s defining structure.
CULTURAL CONTEXT
The rinse is part of the experience.
A small amount of anise spirit coats the glass before the stirred cocktail goes in. Most of that rinse is discarded. Lemon oil reaches the nose first, while bitters give a small measure of whiskey considerable aromatic depth.
AT THE TABLE
Rye, syrup, and an empty chilled glass.
Our version uses rye and prepared simple syrup. Ice chills and dilutes the mixture during stirring, but is strained out before serving. The lemon peel is the only garnish.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes