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Friday Cocktail Hour: The Sazerac

Published: Feb 19, 2021 by Michael Ruhlman · 3 Comments

sazerac ingredients

I really haven't loved the Sazerac until now, and now I love it. It is perhaps the best rye cocktail we have. Why I suddenly like is because the cocktail is all about balance. Recipes on line are all over the place. The NYTimes has two different ones differing on amounts of all ingredients.

Liquor.com combines rye and cognac for their Sazerac, which makes a certain historical sense given that this cocktail likely dates to 1838 and when Antoine Peychaud made with it French brandy and presumably his own bitters. Peychaud bitters are more fruity than Angostora bitters which are extremely spicy. Their recipe includes both.

Most recipes call for a sugar cube (which is a teaspoon). I prefer simple syrup. (The only drink for which I prefer sugar is an Old-Fashioned). Most recipes call for rinsing the glass with absinthe or the New Orleans made substitute, Herbsaint. I'm using a most excellent absinthe, St. Georges, made in California and claims to be the first company to make absinthe since the US ban was lifted in 2007.

absinthe

What isn't in doubt is that the Sazerac was created in New Orleans, is the official cocktail of that fun and fascinating city, and that there are few cocktails so definitively connected with a place.

The Sazerac

The New Orleans, absinthe-enhanced rye-whiskey cocktail
Print Recipe
Prep Time 3 minutes mins
Course Cocktail
Cuisine American
Servings 1

Ingredients
  

  • 2 ounces rye whiskey
  • ¼ tsp absinthe or other anise flavored liqueur
  • ¼ tsp Peychaud's Bitters
  • ¼ tsp simple syrup
  • 1 lemon twist

Instructions
 

  • Combine all ingredients but the twist in an old-fashioned glass with ice. Garnish with the twist.
Keyword rye whiskey cocktail, sazerac
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Reader Interactions

Comments

  1. Anthony

    February 20, 2021 at 12:42 pm

    The Sazerac and the Vieux Carre are a couple of my favourites. New Orleans always did have a charm around its drinks. Not to mention the Negroni and Boulevardier.

    Reply
    • Michael Ruhlman

      February 21, 2021 at 4:11 am

      all faves of mine.

      Reply
  2. Grace Stefan

    March 29, 2021 at 2:11 pm

    I love these great findings.

    Reply

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Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

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Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

  • Twitter
  • Facebook
  • Instagram

See my books!

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

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