Sazerac
Cocktail Recipe

Complex

Spicy

Herbal

This is 19th century New Orleans in a glass: rye whiskey, cognac, sugar, bitters, and a whisper of absinthe. Bold and aromatic, it’s for those who savour history and like a cocktail with a confident edge.

Ingredients

Rye whiskey
We recommend Bulleit 95 Rye
40ml
Cognac
20ml
Absinthe
10ml
Simple syrup
1 part sugar dissolved over heat into 1 part water
5ml
Angostura bitters
Peychaud’s bitters
Lemon peel
Ice

Number of servings

Equipment

Rocks glass
Mixing glass
Spoon
Cocktail strainer

Bartender tip: Chill your glass thoroughly before pouring. A cold glass enhances the Sazerac’s bold, crisp flavours.

Sazerac cocktail being poured into whisky glass

Method

Step 01

Rinse

Rinse a rocks glass in absinthe (pour absinthe into the glass, swirl around the glass, then pour the absinthe away).

Step 02

Pour

In a mixing glass filled with ice, pour in the whiskey, cognac, syrup and two dashes of both bitters. Stir for roughly 30 seconds.

Step 03

Garnish

Strain into a rocks glass without ice. Garnish with a twisted lemon peel.

Recommended whiskies for a Sazerac

We’ve selected some exceptional whiskies to use in a Sazerac. For a traditional version, use Bulleit Rye with its spicy flavours. Alternatively, we suggest using Johnnie Walker Black Label blended Scotch for a smooth finish or Oban 14 Year Old for a fruity single malt twist on a classic.