The Sazerac: The Official Drink of New Orleans (Recipe & History 2026)
Sip & Learn: Volume 66
If the Old Fashioned is the grandfather of cocktails, the Sazerac cocktail recipe is the eccentric uncle who lives in the French Quarter.
In 2008, the state of Louisiana declared the Sazerac the official cocktail of New Orleans. But its history goes back much further. Many historians argue it is the oldest known American cocktail, dating back to the 1830s.
It is a drink of rituals. It requires two glasses. It requires a specific brand of bitters. And most importantly, it requires the “Green Fairy” (Absinthe).
To the uninitiated, it looks like an Old Fashioned without ice. But the flavor is entirely different. It is spicy, herbal, medicinal, and incredibly complex.
In this guide, we are going to teach you the history, the science of the Absinthe rinse, and how to execute the perfect Sazerac cocktail recipe at home.
Table of Contents
Click below to jump to a section:
1. The History: From Brandy to Rye
To understand the Sazerac cocktail recipe, you have to understand the tragedy of the French vineyards.
The Original (1850s):
The drink was originally made with Cognac (specifically Sazerac de Forge et Fils brand). New Orleans was a French colony at heart, and Brandy was the drink of choice.
The Change (1870s):
A microscopic bug called Phylloxera destroyed the vineyards of France. The supply of Cognac dried up overnight.
Bartenders in New Orleans had to adapt. They switched the base spirit to American Rye Whiskey, which was flowing down the Mississippi River.
Today, the standard recipe uses Rye, but a “Split Base” (half Rye, half Cognac) is considered by many experts to be the ultimate version.
Cognac vs Whisky?
Read our guide on the differences between Grape and Grain spirits.
2. The Ingredients: Peychaud’s is Mandatory
You cannot make a Sazerac with Angostura Bitters.
Antoine Amédée Peychaud was a Creole apothecary in New Orleans. He created a specific type of bitters that is lighter, sweeter, and more floral than Angostura. It has distinct notes of anise, cherry, and mint.
If you use Angostura, you are making an Old Fashioned, not a Sazerac.
The Sugar Cube:
Traditionally, a sugar cube is muddled with the bitters. However, using Rich Simple Syrup (2:1) creates a smoother texture and avoids gritty sugar at the bottom of the glass.
Which Rye should you use?
Check out our list of the Best Rye Whiskies for Cocktails.
3. The Technique: The Absinthe Rinse
The defining feature of the Sazerac cocktail recipe is the Absinthe.
However, you do not pour Absinthe into the drink. It is too strong. It would overpower the whiskey.
Instead, you perform a “Rinse.”
How to Rinse:
1. Pour a small splash (0.25oz) of Absinthe into a chilled glass.
2. Swirl it around so it coats the entire inside of the glass.
3. Discard it. Pour the excess liquid out (or drink it as a shot if you are brave).
This leaves a microscopic layer of Absinthe on the glass. When you pour the cocktail in, the aroma of anise/licorice envelops the drink without making it taste like licorice candy.
4. The Two-Glass Method
Unlike an Old Fashioned, a Sazerac is served “Neat” (no ice in the glass), but it must be ice cold.
This requires the “Two-Glass Method.”
Glass 1 (The Serving Glass): This sits filled with crushed ice and water to chill it down while you make the drink. Or, keep it in the freezer.
Glass 2 (The Mixing Glass): This is where you stir the ingredients with ice to dilute and chill them.
You dump the ice out of Glass 1, perform the Absinthe rinse, and then strain the liquid from Glass 2 into it.
Need a mixing glass?
See our guide to Home Bar Essentials.
5. The Recipe: Step-by-Step Guide
Here is the official Sazerac cocktail recipe approved by New Orleans historians.
The Classic Sazerac
Ingredients:
- 60ml (2oz) Rye Whiskey (e.g., Sazerac Rye or Rittenhouse)
- 10ml (0.25oz) Rich Simple Syrup (or 1 sugar cube)
- 4 Dashes Peychaud’s Bitters
- Rinse: Absinthe (or Herbsaint)
- Garnish: Lemon Peel
Method:
- Chill: Fill a Rocks glass with ice and set aside to freeze.
- Mix: In a separate mixing glass, add the Rye, Syrup, and Bitters.
- Stir: Add ice to the mixing glass and stir for 30 seconds.
- Rinse: Dump the ice out of the first glass. Pour in a splash of Absinthe, swirl to coat, and discard the excess.
- Strain: Strain the whisky mixture into the Absinthe-coated glass.
- Garnish: Express a lemon peel over the top. Important: In New Orleans, they often discard the peel after squeezing. You can drop it in if you prefer, but traditionally it is left out.
6. Summary: The Spirit of New Orleans
The Sazerac cocktail recipe is not a drink you gulp. It is a slow sipper.
The aroma is dominated by the anise of the Absinthe and the lemon oil. The taste is dominated by the spice of the Rye and the cherry notes of the Peychaud’s.
It is complex, historical, and deeply sophisticated. Mastering this drink proves you have graduated from “home bartender” to “mixologist.”
Become a Certified Expert
Take your knowledge from “hobbyist” to “connoisseur.” Join our Virtual Whiskey Tasting VIP program and get guided lessons, rare bottle alerts, and tasting notes sent straight to your inbox.