| ABV | Technique | Glass | 용량 |
|---|---|---|---|
| 35.0% | STIR | ROCKS | 60ml |
What is Sazerac?
The Sazerac is a classic cocktail made with rye whiskey, absinthe rinse, sugar cube, and Peychaud's bitters, with an ABV of approximately 35%.
Born in 1838 in New Orleans, it's called "America's first cocktail," featuring the distinctive technique of rinsing the glass with absinthe.
Beloved especially by whiskey enthusiasts for its bittersweet yet deep flavors.
Sazerac ABV
The Sazerac has an ABV of approximately 35%, placing it in the very high range for cocktails.
Rye whiskey (40%) at 60ml is used with minimal dilution, the glass is rinsed with absinthe (70%), and served without ice, creating roughly 35%.
Similar to an Old Fashioned (36%), much stronger than a Manhattan (28%) or Negroni (24%). You can taste the whiskey's character almost undiluted.
Sazerac Ingredients
- 60ml - Rye Whiskey
- 5ml - Absinthe
- 1cube - Sugar cube
- 3dash - Peychaud's Bitters
Sazerac Recipe
- Prepare two rocks glasses. Fill one with ice to chill it thoroughly.
- In the second glass, add 5ml of absinthe and swirl to coat the entire interior, then discard the excess.
- In the chilled glass, muddle 1 sugar cube with 3 dashes of Peychaud's bitters until the sugar dissolves.
- Add 60ml of rye whiskey and stir with ice using a bar spoon until well chilled.
- Strain into the absinthe-rinsed glass without ice, express lemon peel oils over the surface, and discard the peel.
The key to a proper Sazerac is rinsing the glass with absinthe. Coat the glass completely and discard the excess to leave only the aromatic essence. Peychaud's bitters are essential - they have a unique cherry-anise flavor different from Angostura bitters.
Sazerac Taste
The Sazerac opens with absinthe's subtle anise (licorice) aroma spreading gently.
Rye whiskey's characteristic spicy, dry character follows, with Peychaud's bitters adding bitterness that balances against the sugar cube's sweetness. Lemon oil provides a refreshing finish.
Highly recommended for those who prefer dry, complex flavors over sweet cocktails, especially whiskey lovers.
Sazerac History
The Sazerac was born in 1838 in New Orleans, considered "America's first cocktail." It was originally made with French cognac brand "Sazerac de Forge et Fils," hence the name.
When European grape phylloxera devastated cognac supply in the late 19th century, rye whiskey became the substitute, completing today's recipe.
Designated Louisiana's official cocktail in 2008, traditional Sazeracs can still be enjoyed in New Orleans' French Quarter to this day.
