Sazerac

Nicole Schembeck
May 1
3 min read

Why I Love a Sazerac – A Cocktail That Knows Exactly Who It Is

The Sazerac—a drink with the unapologetic swagger of New Orleans, the refinement of a classic novel, and just a hint of delightful mischief. It’s a cocktail that doesn’t ask for your respect—it simply demands it. And frankly, you’ll give it.

It arrives in a chilled, weighty glass, stripped of unnecessary ornamentation—no citrus wheels, no cherries skewered onto a tiny plastic sword. Just pure, spirit-forward brilliance, the kind of drink that leans back in its chair, raises an eyebrow, and says, "Go on then, impress me."

The Sensory Experience of a Proper Sazerac

The Smell

The moment it hits the air—licorice, anise, the faint whisper of fennel—the kind of scent that announces itself without apology. The absinthe rinse sets the tone, much like the opening chords of a jazz standard—bold, distinct, and deeply intoxicating before you’ve even had a sip.

The Taste

The rye whiskey arrives first—spicy, commanding, with a bit of a bite. But just as it begins to assert itself, the Peychaud’s bitters step in—floral, complex, with a backbone of anise that plays beautifully against the absinthe. The sugar? A gentle referee, softening the edges just enough to keep the whole experience from knocking you off your barstool.

Take another sip, and suddenly, you're transported—a dimly lit bar in New Orleans, the quiet hum of conversation, the distant sound of a trumpet somewhere in the French Quarter.

The Feel

The Sazerac is not a cocktail you rush. It is not for the impatient. It arrives in a short, sturdy glass, perfectly chilled, encouraging you to pause, appreciate, and—most importantly—respect what’s in front of you.

Why Mixologists Love the Sazerac (And Why You Should Too)

It’s Got History. A Lot of It.

Invented in the 19th century, possibly by a pharmacist who (like all the best pharmacists of the time) decided that alcohol was the ultimate medicine. It’s been around longer than most trends, outlived Prohibition, and survived more bad bartenders than we’d care to count.

It’s a Masterclass in Balance

It takes just four ingredients—rye, bitters, sugar, and absinthe—but balancing them perfectly requires skill, patience, and an understanding of how flavors play together.

A Final Thought

And really, isn’t that reason enough? It’s been the official cocktail of the city since 2008, though quite frankly, it never needed the title—the Sazerac has always belonged to New Orleans.

How to Drink a Sazerac Properly

Hold the glass. Appreciate the chill.

Take a sip. Let it hit your palate—really hit your palate.

Do not—under any circumstances—dilute it with ice. Sit back. Nod approvingly. Smirk, just a little.

Because if you’re drinking a Sazerac, you already know you’ve made the right choice.

Ingredients:

Absinthe, for rinsing

1 sugar cube

½ teaspoon cold water

4 dashes Peychaud’s bitters

2½ ounces rye whiskey

Garnish: lemon peel

INSTRUCTIONS:

Rinse a chilled rocks glass with absinthe, coating the interior lightly, then discard any excess. Set the glass aside.

In a mixing glass, muddle the sugar cube, cold water, and Peychaud’s bitters until the sugar is fully dissolved.

Add the rye whiskey, then fill the mixing glass with ice. Stir for 15–20 seconds until the mixture is well-chilled and perfectly blended.

Strain the cocktail into the prepared absinthe-rinsed glass.

Twist the lemon peel over the drink’s surface to release its essential oils, then place it as a garnish.

Serve immediately and savor a cocktail as bold, complex, and timeless as New Orleans itself.