Brandy · Classic · IBA official recipe
Sazerac
A classic New Orleans cocktail featuring cognac, absinthe, and bitters.
- Glass
- Rocks glass
- Technique
- Stirred
- Strength
- 36.1% ABV (estimated)
- Difficulty
- Easy
- Time
- 5 min
This stirred classic is a smooth, aromatic drink that balances the warmth of cognac with the herbal notes of absinthe. The sugar cube and Peychaud’s bitters add depth and a touch of spice, while the lemon zest garnish provides a bright, citrusy finish. It is a sophisticated choice for those who enjoy complex, spirit-forward cocktails. Best served in a chilled rocks glass over crushed ice, it offers a refined drinking experience that highlights the quality of the base spirit.
Ingredients
Method
Chill a rocks glass and rinse it with the absinthe, discarding any excess liquid.
Absinthe 10 ml0.3 oz1 clPlace crushed ice in the prepared glass and set it aside.
In a mixing glass, combine the cognac, sugar cube, and bitters with ice.
Cognac 50 ml1.7 oz5 cl Sugar Cube 1 Peychaud’s Bitters 2 dashesStir the mixture until well-chilled and the sugar is dissolved.
Strain the drink into the prepared glass over the crushed ice.
Express lemon zest over the top and drop the peel in as a garnish.
Garnish: Lemon zest
The story
Following the American Civil War, the recipe evolved as rye whiskey replaced cognac, which had become difficult to source.
As commonly told; not independently verified.
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