Sazerac Recipe - Allrecipes.com
Sazerac Recipe
  • READY IN 5 mins

Sazerac

Recipe by  

"An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century."

Back
Next
+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 1 drink Change Servings

Directions

  1. Store a cocktail glass in the freezer for 15 to 20 minutes before making the cocktail.
  2. Pour the anise flavored liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!). Add sugar, water and bitters to the glass, stirring to dissolve. Strain into the glass and pour in the rye. Stir and garnish with a twist of lemon.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 5 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2008

Unusual, tasty, unusually tasty drink! The original Sazerac called for infamous absinthe (which I think can be had these days, legally) and rye whiskey. I made mine with bourbon, Pernod, and angostura bitters (most everyone recommends Peychaud's). I loved it. But I'm looking forward to trying it with the above changes like good ol' Antoine intended.

 
Most Helpful Critical Review
Feb 24, 2009

Sazerac should not have ice in the glass. You should chill or freeze the glass for about 30 minutes and then strain the liquid from your cocktail shaker and drink straight. The chilled glass and the shaking with the ice will make the drink cold.

 
Dec 21, 2009

I agree with all foregoing remarks, and will add that the lemon twist is a deal breaker. It not only must be there, but must have enough oil that it can be "twisted" such that at least a couple drops of oil are supplanted to the surface of the completed drink. Your nose needs to pick up some of the lemon fragrance as the drink approaches your face and is imbibed.

 
Jul 14, 2009

the anise flavored liquer should be swilled around the glass, then tossed. This is an excellent drink, and my family recently had our first ones at The Carolina in Pinehurst in honor of my uncle Ted. (had to tell them how to make it though..lol)

 
Nov 27, 2009

The original recipe calls for rye whisky instead of bourbon. What a great cocktail!

 
Jul 01, 2012

Reminds me fondly of New Orleans pre Katrina (It just will never be the same as my memories) The Sazerac Bar/Blue Room/the shows/Monteleon/I learned to waltz @the Blue Room standing on my pappys shoes. Such memories R PRECIOUS to me as I had a brain aneurysm in 2005. All my grands & my daddy have since died. Daddy met 'annie' @ the same age I was. I 4got to die!!!! (He didn't )

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Mexican Food Fiesta
Mexican Food Fiesta

Go mild or go wild with Cinco de Mayo Recipes!

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Sazerac Cocktail

This classic rye whiskey cocktail is the official drink of New Orleans.

Mint Julep Cocktail

Watch a professional bartender mix up a classic Mint Julep.

The Big Jamo Cocktail

Watch a professional bartender make the Big Jamo whiskey cocktail.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States