Sazerac Recipe

Pete Capella
(Photo: )

Pre-prohibition by close to a century, the Sazerac is credited as one of the original American cocktails. A brilliant combination of rye whiskey, absinthe, sugar and bitters, it is both incredibly balanced and perfectly potent. In 2008, the Louisiana House of Representatives named the Sazerac the official cocktail of New Orleans. Lucky for us, its a cinch to make.

 

Sazerac

2 oz Rye Whiskey

1 oz Simple Syrup

2-3 dashes Peychauds Bitters

1 dash Absinthe

Flamed Orange Twist

Pour your dash of absinthe in a chilled coupe glass (or a chilled rocks glass will work) and let it sit.

In your mixing tin, pour your rye, simple syrup and Peychauds bitters, add ice and stir 26 times. 

In your glass, swirl your absinthe coating the side of the glass. Dump your excess absinthe.

Strain your cocktail into the absinthe washed glass.

Garnish with a flamed orange twist, which you can learn to do like a pro HERE.

 

You’re now ready to imbibe a piece of history. Check out our video featuring the Savory bartender Pete Capella teaching you how to make a Sazerac at your home bar.

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