← Back to Search Results
American, Creole, Southern
Sazerac

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Of all the drinks to come out of the watering holes of the Delta and the Quarter -- the fizzes, punches, cafe brulots, and cafe diablos -- the Sazarac is without doubt one of the world's greatest mixtures, on par with the Negroni for taste and the Martini for the skill required to make it right.  Originally the recipe called for the Sazarac glass to be lightly coated with absinthe (which is, of course, no longer available) and Peychaud bitters, a Creole creation of Antoin Amedea Peychaud who brought his recipe from Haiti.  The Sazarac cocktail was invented at the Sazarac Bar in New Orleans.

Yield:
Serves 1

Ingredients

  • 4 drops Herbsaint or Pernod
  • Ice cubes
  • 3 ounces rye or bourbon
  • ½ to1 ounce Simple Syrup 
  • 4 to 5 dashes Peychaud bitters
  • Small strip of lemon zest

Equipment:

  • Cocktail pitcher and stirrer
  • 1 double old fashioned glass

Directions

Swirl the Herbsaint around the glass and discard any excess. 

Place 6 to 8 ice cubes in a pitcher and pour in the rye, simple syrup, and bitters. Stir briskly and strain into the glass. Add 1 ice cube.

Twist the lemon zest over the top of the liquor.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Simple Syrup. For nutritional information on Simple Syrup, please follow the link above.

217kcal (11%)
0mg (0%)
0g
0g
0g (0%)
0g
0g (0%)
0g
0g
0mg (0%)
0g
0g
0mg
4mg
0mcg RAE (0%)
3mg (4%)
3mg (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-sweet-life The Sweet Life
by Kate Zuckerman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
mom-a-licious Mom-a-Licious
by Domenica Catelli
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
in-the-kitchen-with-david In the Kitchen with David
by David Venable
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?