Sazerac Cocktail

    What is a Sazerac?
    The Sazerac is a New Orleans-conceived variation of a Cognac or bourbon mixed drink, named after the Sazerac de Forge et Fils brand of Cognac, utilized as the first head fixing.

    The mixed drink is by and large made with Cognac or rye bourbon, absinthe, Peychaud’s Bitters, and sugar, while whiskey bourbon and Herbsaint are frequently filled in for the rye and absinthe separately.

    History of the Sazerac Cocktail
    As indicated by legend, the Creole pharmacist Antoine Peychaud made the Sazerac in his shop at 437 Royal Street in 1838. He as far as anyone knows served the beverage in an egg cup (coquetier) to his kindred Masons late at night, an expression that in some cases formed into “mixed drink.” Peychaud’s #1 French liquor, Sazerac-de-Forge et fils, propelled the beverage’s name.

    American rye bourbon was traded for Cognac someplace along the line, and barkeep Leon Lamothe added a sprinkle of absinthe in 1873. Absinthe was banned in 1912 for apparently making mental trips and was named the “Green Fairy” for its tone and the “Dark Death” for its licorice flavor. Peychaud’s specific sharp flavoring was immediately embraced in its place.

    Step by step instructions to Make a Sazerac
    Like most mixed drinks, barkeeps and consumers frequently differ on the best techniques and fixings to make them. The following are the fixings and bearings for a Sazerac. We genuinely want to believe that you love this beverage however much we do.


    Sazerac Cocktail


    • 1 Ounces Pierre Ferrand Ambre Cognac or your favorite VSOP Cognac

    • 1 Small Sugar Cube

    • 2 Dashes of Peychaud’s bitters

    • 2 Dashes of Angostura Bitters

    • 1 oz Wild Turkey 101 rye whiskey

    • Splash of Jade Esprit Edouard Absinthe Superieure

    • Lemon zest coin


    • Chilla rock glass with crushed ice and set it aside. In another rocks glass, muddle the sugar cube and both bitters to crush the cube and create a flavor paste; a tiny splash of water may help this process along.
    • Add the Cognac, rye whiskey, and 2 or 3 good-sized ice cubes and stir to chill.
    • Toss the crushed ice out of the first glass, splash the absinthe into it, and swirl; give it a spinning toss in the sir if you have high ceilings, and if your brave-oh and be sure to catch it on the way down!
    • Strain the chilled drink into the absinthe seasoned glass and express the oil from the lemon zest over the drink and discard.
    • Serve promptly. Drink slowly.