Mimosa
Rosie Schaap
218 ratings with an average rating of 4 out of 5 stars
218
5 minutes
Sazerac
- Rating
- Notes
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Ingredients
- Absinthe (to coat glass)
- 1sugar cube
- 2dashes Peychaud’s bitters
- 2ounces Sazerac rye
- Ice
- Lemon peel
Preparation
- Step 1
Coat chilled rocks glass with absinthe. Muddle sugar cube with bitters in a mixing glass; add rye and ice. Stir. Strain into chilled rocks glass. Twist lemon peel over the drink to release oils, then discard twist.
Private Notes
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Cooking Notes
Mike
I just had a Sazerac with the traditional French Brandy in lieu of the rye, at Bayona in the French Quarter. Had great Sazerak's elsewhere, Angeline's, Ice Box (Hotel Provincial Bar), and Commander's Palace. But at Bayona, with Brandy, was a topper.
Mark
Necessity trumped orthodoxy a couple years back when I used Buffalo Trace, and never looked back. Less heavy, it let the the Peychaud's, absinthe and lemon oil sail through, and was insanely smooth. A guest who never had a Sazerac before became an instant convert.
John
After watching the bartender muddle the lemon twist along with the sugar and bitters a few years back, I have been doing that with this recipe.
STEPHEN
In NOLA they use Herbsaint instead of Absinthe
Eric Stauffer
Regarding wormwood in absinthe: it's most definitely still used both in the maceration step (Artemisia absinthium) as well as the coloring step (Artemisia pontica). It's the thujone in wormwood that's suggested to cause (source?) seizures at high concentrations. As such, all absinthes must be "thujone free" which according to the FDA is less than 10 parts per million. Source: I'm a distiller and produce it commercially
Edward McCabe
Once in the old days when it was distilled from wormwood. Banned for decades. Finally discovered it was not so bad. But they discovered an acceptable wormwood alternative. This spirit still haunted and thwarted by ancient histrionics. To qoute a president: “Sad.” But what would he know about anything genuine?
Pan or no pan
I always make mine with bourbon. The vanilla and caramel notes in Makers Mark mellow out the drink and enhance the herbal notes from the Absinthe.
Frank S
Herbsaint has been used in lieu of Absenthe for years in the bar at the Roosevelt Hotel in New Orleans.
Joshua Chan
Always half cognac and half rye for me! Also always in a rocks glass, no ice and discard the lemon peel after expressing it over the drink.
Michael Zito
I use 4 dashes of Peychauds and use 5 spritzers from an atomizer for the absinthe. My favorite cocktail and a second on the care must be taken. These go down way to easily. My favorite cocktail.
Steve
The Absinthe is a key ingredient. Thereafter, care must betaken. It is hard to drink just one or two.
jaydub
I like the comment on muddling the lemon peel with the sugar and Peychaud’s; I’d also suggest waiting to add ice until after stirring rye in first. Don’t always get the sugar to dissolve well otherwise.
Omar
No Cynthia. It was wrongly believed so way back when. It is only as addictive as all booze in general.
Clint
Absinthe was originally believed to have hallucinatory properties because of the wormwood used in the distilling. It had been proven to be false and an old wives tale. Enjoy your drink!
Kyle
I remember having an amazing Sazerac at Cindy's rooftop in Chicago and wondering why it smelled so amazing. Saw the bartender consistently rubbing the lemon peel all over the inside of the glass. Minor tweak but makes a big difference.
Bob
When in NOLA, I stopped in for an early dinner at K-Paul's (RIP) and the bartender there asked if I wanted an "original" version of the drink. She told me (according to her) a Sazerac was made with French cognac and that after the Louisiana Purchase, everything French was looked down on and they replaced the cognac with rye. I tried it and it was amazing. I do 2 dashes each of Peychaud's and Angostura, 2 healthy shots of cognac, a "bloop" of simple syrup, and of course a splash of Absinthe.
Cassie M.
Made expertly at the Napoleon House in New Orleans whose bartender gave the recipe and method to a reporter while being interviewed about this particular drink. While this cocktail is wonderful, the bartender’s warning was even better, “And do only have one. You’re not nearly as attractive as you think are after two.”
Jon Barleycorn
This is my favorite cocktail and the go to drink I make at home. I recommend Templeton Rye (4 year) (and definitely to avoid Bulleit), Pernod’s (instead of Absinthe), an orange peel OR a lemon peel (rubbed around the rim of the glass after washing it with Pernod’s), and homemade honey water instead of sugar (I tell myself the honey water is healthier). Also, I go for 3 oz of rye instead of 2, for more of a wallop.
SEA
For 2 cocktails, I use 3 sugar cubes. I keep the lemon twist in the glasses and add an Italian maraschino cherry. I add a little squirt of cherry juice into the mixture. I also put one large ice cube in the glass; have tried it with and without and prefer it with. The absinthe is a critical ingredient; I use Pernod. I first tried this with NYT recipes for cheesy biscuits and BBQ shrimp. Delicious combination!
Lars Watson
I understand that the Roosevelt Hotel in NOLA is where this drink originated. I enjoy it both with absinthe and herbsaint.
Name
I notice no women have commented so far. I love a good Sazarac cocktail. I have Sazarac at home, but cannot find either herbsaint (my preference) or Peychaud’s up here in the north. Need I go online? Actually, I will be in NOLA for thanksgiving. Never mind.
Chris B.
Found Peychaud’s Bitters in a local liquor store. I’d say call around & ask if the liquor store carries it. I made one tonight using 1/4 Oz. absinthe, 2 Tsps. of simple syrup, 3 dashes of Peychaud’s & 3 dashes of Woodford Reserve Aromatic bitters (try Amazon for that bottle) & 1 1/2 Ozs. of bourbon. Poured over ice. This is a sipping drink.
CiCi Stewart
Rinse the inside of the glass with absinthe prior to introducing the rest of the ingredients. Boosts the flavor!
Nicholas Couch
Ahem, there is no Sazerac without Peychaud's. And rye works very well, but remember that the original Sazerac was made with cognac. It's an option worth trying.
Kyle
I remember having an amazing Sazerac at Cindy's rooftop in Chicago and wondering why it smelled so amazing. Saw the bartender consistently rubbing the lemon peel all over the inside of the glass. Minor tweak but makes a big difference.
Jessica
Pour off the milky absinthe and serve as a shot next to the cocktail. No need to waste! Rye is the true Sazerac, but a half brandy, half rye base, for some reason called a New York Style Sazerac, is a wonderful evolution.
Pat
No absinthe during the current lockdown. Could I use a little Pernault?
Karlita
No absinthe nor Sazerac, but used Stone Barn Brandyworks' (Portland, Oregon) rye finished in tsipouro barrels to similar effect. No Peychaud's (yes, I'm a cocktail noob!), so used Crude orange-and-fig bitters... It's one of the best drinks I've ever made!
jaydub
I like the comment on muddling the lemon peel with the sugar and Peychaud’s; I’d also suggest waiting to add ice until after stirring rye in first. Don’t always get the sugar to dissolve well otherwise.
Eric Stauffer
Regarding wormwood in absinthe: it's most definitely still used both in the maceration step (Artemisia absinthium) as well as the coloring step (Artemisia pontica). It's the thujone in wormwood that's suggested to cause (source?) seizures at high concentrations. As such, all absinthes must be "thujone free" which according to the FDA is less than 10 parts per million. Source: I'm a distiller and produce it commercially
Michael Zito
I use 4 dashes of Peychauds and use 5 spritzers from an atomizer for the absinthe. My favorite cocktail and a second on the care must be taken. These go down way to easily. My favorite cocktail.
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