Sazerac Cocktail

Rye whiskey shines in this classic cocktail

Combining rye whiskey with a bitters-soaked sugar cube and Herbsaint, an anise-flavored liquor, the Sazerac cocktail is a complex whiskey drink not for the fainthearted. And this recipe from Robert Simonson is no exception.

While rye whiskey is a necessity in a Sazerac, Simonson recommends absinthe as an alternative for Herbsaint. As for discarding the twist rather than dropping it into the cocktail, Simonson explains, "Don't ask why; just do it."

To learn more, read "The Old-Fashioned Way."

Recipe adapted from Robert Simonson

Sazerac Cocktail
5 from 34 ratings
Fragrant and complex in flavor, this timeless rye whiskey cocktail recipe from Robert Simonson isn’t for the faint of heart.
Prep Time
Cook Time
Total time: 5 minutes
  • 1 sugar cube
  • 4 dashes Peychaud’s Bitters
  • ½ teaspoon water
  • 2 ounces rye whiskey
  • Ice
  • ½ teaspoon Herbsaint
  1. In a mixing glass, saturate the sugar cube with the bitters. Add the water and muddle until the sugar has dissolved. Add the whiskey and ice, then stir until chilled. Add the Herbsaint to a chilled old-fashioned glass and swirl to coat the glass, then strain the chilled cocktail into it. Express the lemon peel over the surface of the drink, then discard the twist and serve the drink.
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