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Sazerac Cocktail

I like to use Buffalo Trace’s Sazerac 6-Year rye in my Sazeracs. The nose is sweet and fruity, but the palate is nice and dry with a lot of spice – a perfect choice for the Sazerac experience.

Sazerac Print Me

  • 1 tsp/5 ml 2:1 simple syrup
  • 3 dashes Peychaud's bitters
  • 1 dash Angostura bitters
  • 2 oz/60 ml rye whiskey
  1. Fill an Old-Fashioned glass with ice and water, and set aside to chill. Once cold, drain ice water and rinse with absinthe.
  2. Combine all ingredients in a mixing glass.
  3. Fill mixing glass with ice and stir contents until well-chilled.
  4. Strain into absinthe-rinsed old fashioned glass.
  5. Twist lemon peel over drink to express oils, and discard peel. Serve! (And for more fun with Sazeracs, be sure to check out this discussion on proper Sazerac technique.)

Recipe printed courtesy of

40 Replies to “Sazerac”

  • Leo says:


    What about barrel aging a Sazerac recipe? have you done this? Also, if so have you tried utilizing the absinthe in the barrel aging recipe or would you stick to the rinsing technique before you pour into glass? Thank you in advance.

  • Richard neeno says:

    I plan on barrel aging sazeracs. I prefer cognac, but I am thinking of mixing cognac & rye 50/50 for extra spice. Any thoughts? Also, could you offer help in scaling up your recipe, especially the bitters and absinthe?


  • Jan says:

    Jeffry — what do think about using white rye in a sazerac? had one in NOLA and thought it was pretty smooth.


  • Mark says:

    I saw the questions above about barrel aging the Sazerac, which is also my question, but did not see an answer. So, I would like to know what liquor (or mix of liquors) you would use if you were to barrel age? Or, is barrel aging of this drink a bad idea?

  • Arif says:

    Jeffrey, when you said Wild Turkey rye as one of your favorites (as well as the default for the bar), were you referring to the 81 proof or the 101 proof version?

  • Bill says:

    The creation of the perfect Sazerac Coctail has now become my quest. Email me an address and I can send you some fixens as Floroda has started getting some great Absentes.

    And this after years as a Bourbon Man and still Hop Head.

  • Wayne says:

    I’ve been barrel aging Sazerac’s for awhile and I love them. I use bullet Rye, simple syrup and bitters. Age it for a month or two depending on the freshness of the barrel. Bottle and refrigerate. Chill the glass absinthe rinse and lemon peel. It doesn’t get much better and the best part it’s quick to make after bottling

  • Courtney Powers says:

    2oz Bulleit Rye
    6 dashes Peychauds
    3 dashes Angostura
    2 sprays of Herbsaint/absinthe via atomizer
    lemon garnish (with the added spice of the angostura, try an orange peel…its quite good)

    Glass must be chilled.
    No sugar
    Don’t shake. Stir.

  • Colleen Collins says:

    Recently, a bartender flamed my Sazerac. Yuck! Instead of tasting the richness of the drink, I tasted a burnt taste. Now, every time I return, I have to specifically request my drink not be torched.
    Has anyone ever heard of this done to a Sazerac? I thought it was torture done to the drink and to myself…I should have sent it back 🙁

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