Sazarac Cocktail Recipe

If you have a fondness for a traditional Old Fashion cocktail, then I’m betting you’ll want to try this Sazarac cocktail recipe. It’s the kind of drink to sip, savor and relish. Be sure to order one next time you’re in New Orleans, or test your bartending skills and make one yourself.

The intension of this post is for viewers 21 and older. For more cocktail recipes see Strawberry Lemonade Margarita and Orange Blossom Cocktail.

 

Sazarac Cocktail Recipe with lemon peel garnish

 

Naturally when I go to New Orleans, I concentrate on antiquing in the French Quarter, artist displays around Jackson Square and trolley sight seeing. Next is scoping out where to eat breakfast, lunch and dinner.

I’m not the kind of girl to miss a meal or an opportunity to try something new. Thankfully my taste in cocktails is a bit more sophisticated these days. No more fruity frozen concoctions from the drink machines on Bourbon Street. Instead, you’ll hear me ordering a “Sazarac and a large glass of water please”.  (Hydration is key and I’m a bit of a light weight.)  😉

 

 

The Sazarac is hardly new, originating in New Orleans over a century and a half ago tells me someone did something right. The drink is even more popular today.

This post contains affiliate links for your shopping convenience. I may make a slight commission however that doesn’t affect the price you pay.

Sazarac Cocktail Recipe

  • 1/2 ounce Absinthe
  • 3 ounces Rye Whiskey
  • 1/2 to 1 ounce simple syrup
  • 1/2 teaspoon Peychaud’s bitters
  • 1/2 teaspoon Angostura aromatic bitters
  • Lemon peel for garnish
  1. Use two cocktail glasses, one for mixing the other to serve.
  2. Add 1/2 once of absinthe to a glass and swirl to coat the inside. Discard remaining liquid and set glass aside.
  3. Combine rye whiskey, simple syrup and bitters in a glass, then add ice and stir to mix.
  4. Using a strainer transfer into the serving glass already coated with absinthe adding a lemon peel for garnish.

Recipe Notes And Observations

Sazarac can also be prepared using equal parts cognac and rye whiskey, or substitute bourbon for rye whiskey in the recipe above.

I noticed some of the restaurants in New Orleans garnish with orange peel instead of lemon, although lemon is more traditional.

Serving a Sazarac on the rocks is totally up to you, and I promise I won’t judge.

 

Cocktail on white napkin with appetizers.

 

Now, imagine yourself dining on the patio toasting your sweetie with a Sazarac. Oh and don’t forget a French baguette and a dozen grilled oysters on the side. Yum!

Be sure to follow Thistle Key Lane on Pinterest, where the boards are updated daily with recipes and inspiration that you can use right now!

 

Sazarac Cocktail Recipe

 

Remember to drink responsibly!

Cheers!

 

©2019 Sazarac Cocktail Recipe post first appeared on Thistle Key Lane™.

Print Recipe
SAZARAC COCKTAIL RECIPE
A simple Sazarac the kind of cocktail to sip, savor and relish, as if you're dining in New Orleans.
Cocktail on white napkin with appetizers.
Servings
cocktail
Ingredients
  • 1/2 ounce Absinthe
  • 3 ounces Rye Whiskey
  • 1/2 - 1 ounce Simple syrup see recipe notes
  • 1/2 teaspoon Peychaud's Bitters
  • 1/2 teaspoon Angostura aromatic bitters
  • lemon peel for garnish
Servings
cocktail
Ingredients
  • 1/2 ounce Absinthe
  • 3 ounces Rye Whiskey
  • 1/2 - 1 ounce Simple syrup see recipe notes
  • 1/2 teaspoon Peychaud's Bitters
  • 1/2 teaspoon Angostura aromatic bitters
  • lemon peel for garnish
Cocktail on white napkin with appetizers.
Instructions
  1. Use two cocktail glasses, one for mixing the other to serve.
  2. Add 1/2 once of absinthe to a glass and swirl to coat the inside. Discard remaining liquid. Set glass aside.
  3. Combine rye whiskey, simple syrup and bitters in a glass, add ice and stir to mix.
  4. Using a strainer transfer into the serving glass already coated with absinthe adding a lemon peel for garnish.
Recipe Notes

Use 1/2 ounce or 1 ounce of simple syrup depending your taste.

2 thoughts on “Sazarac Cocktail Recipe

  1. Crissy @ First Day of Home says:

    Ooo, this cocktail sounds so sophisticated, Michelle. I think I’d like it. Don’t you just love the NOLA food scene? My best friend’s family is originally from Louisiana, and I can’t get enough of her mom’s cooking.

    • Michelle Meyer says:

      It’s always a treat to visit NOLA and always something new to try! It’s a good thing we do a lot of walking. 😉

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.