Sazerac Cocktail Recipe

The Sazerac cocktail has a rich history dating back to the 19th century in New Orleans, Louisiana. It is considered one of the oldest known cocktails in America. The drink was originally made with cognac, but later rye whiskey became the main ingredient due to the phylloxera epidemic in France.

• Created by Antoine Amedie Peychaud, a Creole apothecary
• Originally served in a small egg cup called a 'coquetier'
• Official cocktail of New Orleans since 2008

The Sazerac is a complex, strong, and slightly sweet cocktail with a hint of bitterness. The combination of rye whiskey, absinthe, and Peychaud's bitters creates a unique, herbal flavor profile with a smooth, velvety finish.

• The Sazerac is named after the Sazerac de Forge et Fils brand of cognac, which was the original main ingredient
• The Sazerac Bar in New Orleans is famous for its Sazerac cocktails and has been serving them since the 1930s
• The Sazerac is sometimes referred to as the 'ancestor of all cocktails'

1. In a mixing glass, muddle the sugar cube with a few drops of water until dissolved
2. Add the rye whiskey, Peychaud's bitters, and ice to the mixing glass
3. Stir the mixture until well chilled
4. Rinse a chilled Old Fashioned glass with absinthe, discarding the excess
5. Strain the whiskey mixture into the prepared glass
6. Express the lemon peel over the drink and discard or place it in the glass as garnish

• Use a fresh lemon peel for the garnish to get the most flavor
• Chill the glass before serving to keep the cocktail cold longer
• Muddle the sugar cube thoroughly to ensure it dissolves completely

Appetizers

• Oysters: The brininess of oysters complements the Sazerac's complex flavors.
• Charcuterie: A board with a variety of cured meats can balance the strong notes of the cocktail.

Main Courses

• Cajun Dishes: Spicy Cajun flavors pair nicely with the warmth of the whiskey.
• Roast Duck: The richness of roast duck is a great match for the hearty Sazerac.

Desserts

• Dark Chocolate: The intensity of dark chocolate and the spiciness of rye whiskey are a match made in heaven.
• Pecan Pie: A Southern classic that can stand up to the strong flavors of the cocktail.

• Rye Whiskey: Can be substituted with Bourbon
• Absinthe: Can be substituted with Pernod or other anise-flavored liqueur
• Peychaud's Bitters: Can be substituted with Angostura Bitters, but the taste will be slightly different

Apple Sazerac

• Replace rye with apple brandy
• Add a bar spoon of maple syrup
• Use a cinnamon stick as garnish

The apple brandy brings a fruity warmth contrasted by the seasonal sweetness of maple syrup. Imagine autumn in a glass, with the cinnamon stick nudging you towards a log cabin by the fire.

Coffee Sazerac

• Add 0.5 oz cold brew coffee
• Use Demerara sugar cube
• Garnish with a coffee bean

Introducing cold brew adds a caffeinated kick and a rich, smooth coffee flavor. It turns your cocktail hour into a jazzy coffee break. A little less NOLA, a little more morning pick-me-up.

Smoky Sazerac

• Use smoked rye whiskey
• Rinse glass with mezcal instead of absinthe
• Add a pinch of smoked sea salt to the sugar cube

With the smoked whiskey and mezcal, this variation is like a Sazerac that's been camping in the wilderness. The smoky layers evoke the feeling of storytelling around a bonfire, with the sizzling salt stirring up tales of the sea.