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Sazerac (New Orleans style)
While bartenders in other cities have complicated the Sazerac by using a combination of spirits [us included - Difford's Sazerac recipe], in New Orleans...
Ron Bauer
15th August at 00:38
I have found that if I use a measure of caster (superfine) sugar - a heaping teaspoon in the case of a Sazerac - add an equal measure of water plus the bitters and stir thoroughly, the sugar ends up dissolving completely without the hassle of making sugar syrup.
25th May at 20:45
i split the base with 30ml cognac 30ml rye and it was superb. probably doesn't need as much syrup though.
3rd July 2024 at 14:02
Straightforward, simple and delicious. I like using the absinthe in the drink rather than rinsing. Used sazerac rye and homegrown lemon for spritz. Also knocked back the sugar a tad as I find the conventional sweet/bitter/dry balance a little overbearing.
2nd March 2024 at 13:38
I used a spanish dry anisette (La violetera) because I don't have absinthe for the rinse and I obtained a nice cocktail. It has an interesting aftertastse, but it's not for the faint of heart.
28th January 2024 at 21:55
I've also always done the Absinthe in a misting bottle, as Mike stated, and spritz it onto a very chilled glass out of the freezer. I feel there is less waste of the Absinthe that way. Used Sazerac Rye and muddled a sugar cube ( like an Old Fashioned). Great cocktail.
21st July 2023 at 21:02
A bartender at the excellent New Orleans establishment Mr. B's gave me a tip for making Sazeracs. He put absinthe in a tiny spray bottle and used spritzing to replace the standard rinsing. The bouquet is much more pronounced and announces the drink to your senses well ahead of its arrival to your lips.
21st May 2024 at 04:49
Mike,
I also have my absinthe in a mister and do the same thing. I also got the tip from a bartender friend from New Orleans.
I also have my absinthe in a mister and do the same thing. I also got the tip from a bartender friend from New Orleans.
22nd July 2023 at 07:53
Many thanks, Mike. Great tip.
21st July 2023 at 18:56
Before the re-introduction of Absinthe, New Orleanians uses Herbsaint, a locally produced absinthe liqueur, for their Sazeracs.
23rd March 2023 at 22:44
Replacing both the bitters and the sugar syrup with 10 ml Campari will yield a surprisingly tasty version of the Sazerac. And the same goes for the Old Fashioned.
I know, it sounds radical, but it's actually fine.
I know, it sounds radical, but it's actually fine.
2nd February 2023 at 00:31
Really enjoyed it, but I liked it even better when I cut the Rich syrup by half. Very reminiscent of an Old Fashioned but with a licorice kick.
22nd December 2021 at 23:03
My variant: use Peychaud’s Barreled Bitters, and Orgeat instead of simple syrup. Subtle and delicious.
24th July 2021 at 02:36
Woof! Quite the drink. Might experiment with the below or the DeGroff and Morgenthaler methods
5th July 2021 at 03:36
This is great. Upped the Rye to 2 oz, but left the remaining ingredients the same. Wonderful.
16th January 2021 at 22:58
My preferred measures:
2 shots Rye
1/2 shot simple syrup
1/2 shot water
4 or 5 dashes Peychauds bitters
Absinthe.
Stir the rye with water, simple syrup and bitters with ice. Coat the inside of a ice chilled glass with Absinthe. Pour out the extra Absinthe and pour in the drink. Squeeze a lemon peel and drop in the glass to serve.
2 shots Rye
1/2 shot simple syrup
1/2 shot water
4 or 5 dashes Peychauds bitters
Absinthe.
Stir the rye with water, simple syrup and bitters with ice. Coat the inside of a ice chilled glass with Absinthe. Pour out the extra Absinthe and pour in the drink. Squeeze a lemon peel and drop in the glass to serve.