Name: Grand Sazerac
Total time: 3 min
Cuisine: Cocktail
Ingredients: 10 ml Absinthe; Top up with Chilled water; 45 ml Grand Marnier; 45 ml Bourbon whiskey; 2 dash Aromatic bitters; 3 dash Creole bitters

Grand Sazerac
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Serve in an Old-fashioned glass

Ingredients:
¹⁄₃ oz	La Fée Parisienne absinthe
Top up with	Chilled water
1 ¹⁄₂ oz	Grand Marnier or other cognac orange liqueur
1 ¹⁄₂ oz	Bourbon whiskey
2 dash	Angostura Aromatic Bitters
3 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

How to make:

POUR absinthe into ice-filled glass and TOP with water. Leave the mixture to stand in the glass. Separately, STIR other ingredients with ice. Finally, discard contents of absinthe-washed glass and strain contents of shaker into absinthe-washed glass. (No ice in the finished drink.)

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

An orange twist on the classic Sazerac.

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History:

Created in 2004 by yours truly in London, England.
Sazerac cocktail history and recipe variations

More cocktails by Simon Difford

Nutrition:

One serving of Grand Sazerac contains 265 calories

Alcohol content:

2.4 standard drinks
33.06% alc./vol. (33.06° proof)
33.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Matt

1st August 2024 at 23:50

I tried Jay's suggestion after the original, and I prefered the original. In fact, I like it even better if I used a little rich syrup as well - I know this is pretty sweet and orangey, but I like it! BTW, I used an atomizer to mist absinthe, and didn't do the wash.

jay gavin

2nd August 2022 at 02:08

I might prefer to cut back on the Grand Marinier a bit. Maybe 1 oz or 1/4. Otherwise, it's a wonderful variation of one of our favorites.

John Hinojos

1st March 2022 at 03:56

Being a real fan of New Orleans and it cuisine, I have drank the traditional Sazerac, but this is wonderful. I did use an 117 proof rye as I was concerned the amount of grand Marnier would be too sweet. Also did a spray of absinthe on the top of the cocktail before serving. It was great for our starting of Mardi Gras.

Debra Butler

24th December 2021 at 01:47

So happy I tried this! It completely caught me by surprise and though I did make a couple of adjustments to the original recipe (used rye whiskey instead of bourbon and orange bitters instead of Angostura) I think it was a complete success! Will definitely enjoy this again. Many thanks for the recipe?

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