Try this Sazerac Recipe, it’s the only one you’ll need and the result is perfect, you just simplify a few things and the result is just as good.
This Sazerac recipe is not exactly like many of the traditional recipes claim you are supposed to make it. The drink itself is not very different, it’s actually the way this classic drink should taste but I don’t see why you need to use every traditional detail that goes into every drink. Sure if it makes the drink better or if you want to show off, be my guest. But if you’re just having a drink with some friends just make it easier instead. But before we start mixing this great cocktail let’s take a few minutes to find out what it is.
What is a Sazerac
The Sazerac is a New Orleans twist on a whiskey or cognac cocktail. That doesn’t say too much does it? A whiskey or cognac cocktail can be any drink with that base. But it is often a short drink with not too many ingredients, known examples that aren’t too far away from a Sazerac is the Old Fashioned, The Manhattan and The Hearst Cocktail. Basically cognac or whiskey/bourbon with something else.
A traditional Sazerac is made with cognac or rye whiskey, absinthe, Peychaud’s Bitters and sugar. In many recipes, you’ll also find Angostura Bitters, in my Sazerac recipe to name one. For more on cocktail bitters, I have a big guide here. Also since Absinthe has been hard to get your hands on, especially in the USA it has been substituted with similar anise spirits like Anisette and Pastis.
What’s the fuss about making one?
The traditional method is that you use two old-fashioned glasses. One where you mix rye, sugar, and bitters with ice. The second glass gets just a rinse of absinthe and then the mixture from the first glass is poured into the second glass. I’m sure that can look fancy, but here’s what I don’t like about it.
Melting sugar in alcohol takes much longer than you would think. Cut down on time and it won’t melt. I’m sure we’ve all experienced a Mojito or Old Fashioned where the bartender was in a rush. Why not just simple syrup? You’ll get that water from the ice anyway and with simple syrup, you’ll be sure to get all the sweetness the drink needs.
My second issue is the glass. Why mix it in a glass. Ever tried pouring a drink out of an Old Fashioned glass? Guess what? It sucks. Chances are you’ll be serving half a drink and wiping the second half of the counter. So use something better, like a mixing jar or a shaker. Now let’s try this Sazerac recipe, shall we?
2 oz / 6 cl Rye Whisky
3 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
½ oz / 1.5 cl Absinthe
2 tsp simple syrup (1 part sugar + 1 part water)
ice for mixing
ice cube for serving
mixing pitcher or shaker
Add the absinthe to the glass and swirl so it coats the entire glass. Pour out (or back into the bottle) the remaining absinthe. In the pitcher add rye, bitters, simple syrup and a handful of ice. Stir for about 30 seconds. Strain into the glass. Add a big ice cube. Serve with a lemon zest.
Some claim that the drink should be served without ice. Maybe that’s true but I don’t get why, if you want it warm why stir it with ice before? Add a piece of ice, a big one so it doesn’t dilute the drink too fast. Enjoy!
Drink Recipes at Ateriet
Making drinks is fun and I highly recommend trying some of my recipes out. Use them as a starting point to create new and fun stuff. Some of my drinks are classics with a twist, some a real classics and some are inventions of my own. You’ll find them all here.