The Sazerac, a sophisticated rye-based drink out of New Orleans that has been charming cocktail drinkers for centuries. This classic concoction complements its bold flavors with a hint of absinthe, and a garnish of lemon peel.
Few cocktails deserve the label “legendary” but the Sazerac is not like most cocktails. It originates from 19-century New Orleans, Louisiana, which already makes it a pretty cool beverage in my books. It matches its rich history with a rich taste, comprising rye (i.e., Canadian whisky), sugar, Peychaud’s bitters, a splash of absinthe, and a twist of lemon peel for garnish.
The Sazerac can be compared to other whiskey-based cocktails like the Old Fashioned, Manhattan, and Whiskey Sour, but what gives it that NOLA charm is the use of Peychaud’s bitters, which comes from New Orleans, to bring a certain depth and warmth. Absinthe, meanwhile, adds a hint of licorice. The drink is as varied as the city that created it, rich in taste and history; it brings together some of the best flavors the world of mixology has to offer.
INGREDIENTS
Though absinthe was considered an hallucinogenic and was therefore, banned, it is now merely a highly alcoholic spirit and should be available at most decent liquor stores.
- 2 oz rye whiskey
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- absinthe (for rinsing the glass)
- lemon peel (for garnish)
- ice cubes
UTENSILS NEEDED
To prepare this Sazerac, you will need:
- An old-fashioned glass – also known as a rocks glass)
- A mixing glass – you can also use a the bottom part of a cocktail shaker if you prefer
- A bar spoon – for stirring the mixture
- A muddler – to crush the sugar cube with the bitters
- A jigger or measuring tool – to measure the ingredients
- A strainer – to strain the mixture into the old-fashioned glass
INSTRUCTIONS
Rinse
Take an old-fashioned glass and rinse it with absinthe, swirling it to coat the inside of the glass. Discard any excess absinthe.
Muddle
Muddle the sugar cube with Peychaud’s bitters until the sugar is dissolved. Add the rye and a handful of ice cubes to the mixing glass.
Stir
Stir gently for about 30 seconds to combine and chill the ingredients.
Strain
Strain the mixture from the mixing glass into your glass. Twist a lemon peel over the drink, then drop it into the glass for garnish.
Tips and Tricks
Chill Your Glassware
A well-chilled old-fashioned glass will help maintain the drink’s optimal temperature. As well, the condensation that occurs on the glass’s surface will add a touch of sophistication and coolness (both literally and figuratively).
Quality Ingredients Matter
As the base for this drink, a high-quality rye will make for a high-quality Sazerac. The rye possesses a certain spiciness that will complement the other ingredients. Also, be sure you use the genuine article — Peychaud’s bitters — for authenticity. As mentioned, Peychaud’s is a NOLA product; if you want to make a Sazerac as it was intended to be made, you need the Peychaud’s. Other bitters may alter the flavor profile.
Master the Absinthe Rinse
Yes, you can use too much absinthe despite only using it as a rinse. Give it a swirl — enough to coat the inside of the glass — then discard what remains. The licorice taste can be overpowering for some, so it’s better to err on the side of caution and remove the residual liqueur.
Crush the Sugar Cube Thoroughly
Don’t rush this process. The sugar cube must dissolve completely in the bitters before you can move on to the next step. Doing so ensures a smooth texture and evenly distributes the sweetness throughout the drink.
Perfect the Lemon Peel Garnish
It may be the last touch but it’s by no means the least important. To twist the lemon peel, turn it so that the yellow side faces down (i.e., towards the cocktail). Partially tear the peel to release the fragrant oils into the drink and bring to the fore the citrusy aroma. To complete the move, gently rub the peel around the rim of the glass so that the citrus can be tasted with every sip.
FAQs
A typical Sazerac Cocktail contains 150-200 calories, thanks to the rye (as the main ingredient) and, of course, the sugar. This is just an estimate, as serving size, brand of liquor, etc. will influence the final calorie count.
The Sazerac is to be sipped and enjoyed slowly. There are a lot of flavors in this cocktail so you don’t want to chug it back and miss out on all the subtlety of its ingredients. Savor the boldness of the rye, the delicacy of the absinthe, and the cheery demeanor of the lemon twist. You don’t usually serve a Sazerac with ice so it’s important you chill the glasses beforehand.
Rye is the traditional choice for a Sazerac but if you’d like, you can try other whiskeys, with bourbon a popular replacement. Obviously, it won’t taste as a Sazerac should, but it will make for a delicious drink nonetheless.
Peychaud’s bitters is an intrinsic part of a Sazerac, having been formulated in New Orleans. You can, however, experiment with other types of bitters (Angostura being one of the most popular varieties) and see how you like it. Just know that the resulting concoction will not be a traditional Sazerac.
Creative Variations of the Sazerac Cocktail
Low-Carb Sazerac
For a healthier version of a Sazerac, replace the sugar cube with a sugar-free sweetener or a natural alternative like stevia or Erythritol. The drink will still be sweet but won’t contain as many carbs.
Cognac Sazerac
This one is for the mixology history lovers. Pay homage to the original Sazerac de Forge et Fils cognac by featuring it instead of the rye. It is velvety smooth with fruity undertones.
Scotch Sazerac
If you prefer Scotch whisky to the Canadian variety, replace the rye with your favorite liquor from the highlands. An Islay Scotch, with its rich and smoky flavor profile, would work best.
Chocolate Sazerac
If you are having your drink after a meal, you may choose to turn your digestif into a dessert by adding a splash of chocolate liqueur. Before garnishing the Sazerac, gently pour chocolate liqueur over the back of a spoon and let it diffuse atop the drink. The sweetness works well with whisky, bitters, and the licorice flavor of the absinthe.
Ginger Sazerac
To add a spicy element, muddle a slice of ginger with the sugar cube and bitters during the early stages of the recipe. The ginger’s zest will revitalize you and give the drink more warmth.
Storing and Making Ahead Your Sazerac Cocktail
You can pre-mix the rye, sugar, and Peychaud’s bitters in a sealed jar or container and store it in the refrigerator for up to 2-3 days. This not only saves you time on the day you plan to drink but will also let the flavors meld together. The completed Sazeracs can be stored in these same containers but should still be used before that original 3-day period expires.
The Sazerac, like most cocktails, should not be stored for the long term. Its low acidity means its shelf life is limited so it’s best to enjoy this one within a few days of making it.
Best Sazerac Recipe
Ingredients
- 2 oz rye whisky
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- absinthe for rinsing the glass
- lemon peel for garnish
- ice cubes
Instructions
- Take an old-fashioned glass and rinse it with absinthe, swirling it to coat the inside of the glass. Discard any excess absinthe.
- Muddle the sugar cube with Peychaud’s bitters until the sugar is dissolved. Add the rye whisky and a handful of ice cubes to the mixing glass.
- Stir gently for about 30 seconds to combine and chill the ingredients.
- Strain the mixture from the mixing glass into your glass. Twist a lemon peel over the drink, then drop it into the glass for garnish.
Notes
- You can use too much absinthe despite only using it as a rinse. Give it a swirl — enough to coat the inside of the glass — then discard what remains. The licorice taste can be overpowering for some, so it’s better to err on the side of caution and remove the residual liqueur.
- Don’t rush the muddling. The sugar cube must dissolve completely in the bitters before you can move on to the next step. Doing so ensures a smooth texture and evenly distributes the sweetness throughout the drink.
- To twist the lemon peel, turn it so that the yellow side faces down (i.e., towards the cocktail). Partially tear the peel to release the fragrant oils into the drink and bring to the fore the citrusy aroma. To complete the move, gently rub the peel around the rim of the glass so that the citrus can be tasted with every sip.
Nutrition
The post Best Sazerac Recipe appeared first on Food Faith Fitness.
