Sazerac
A refined New Orleans classic, widely considered one of the oldest known cocktails. This recipe balances the herbal anise notes of Ricard with the warmth of bourbon and the aromatic complexity of Peychaud's bitters, served in an absinthe-rinsed glass.
What it tastes like
The aroma is dominated by anise from the Ricard rinse and bright citrus oils from the lemon peel. The palate features a heavy, spirit-forward profile where the bourbon's oak and vanilla meet the floral, cherry-like notes of Peychaud's bitters. The finish is long and dry, leaving a lingering herbal bitterness.
Flavour profile
Ingredients
- Ricard1 tsp
- Superfine Sugar0.5 tsp
- Peychaud's Bitters2 dashes
- Water1 tsp
- Bourbon2 oz
- Lemon Peel1 whole
Preparation
- 1
Rinse a chilled old-fashioned glass with the Ricard, coat the interior thoroughly, add crushed ice to maintain the temperature, and set it aside.
- 2
In a mixing glass, combine the superfine sugar, water, Peychaud's bitters, and Bourbon.
- 3
Fill the mixing glass with ice cubes and stir gently until the mixture is well-chilled.
- 4
Discard the crushed ice and any excess Ricard from the prepared serving glass.
- 5
Strain the chilled cocktail mixture into the prepared glass.
- 6
Garnish with a twist of lemon peel to serve.
Substitutions
- RicardAbsinthe — Absinthe provides a more intense wormwood bitterness and a deeper botanical profile than Ricard.
- BourbonRye Whiskey — Rye whiskey adds a sharp, peppery spice that cuts through the sugar more than the sweeter bourbon base.
- Superfine SugarSimple Syrup — Using syrup ensures the sweetener is fully integrated and creates a slightly more viscous mouthfeel.
- Peychaud's BittersAngostura Bitters — This swap replaces the bright, medicinal fruit notes with deep flavors of clove and cinnamon.
Variations
Cognac Sazerac
Substitute cognac for the bourbon to create a softer, fruit-driven profile that reflects the original 19th-century recipe.
Split-Base Sazerac
Use equal parts rye whiskey and cognac to balance the peppery spice of grain with the smooth texture of grape brandy.