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+ servings
Sazerac Mardi Gras


Perhaps the most iconic New Orleans cocktail, the Sazerac emerged sometime around 1850 and was declaredNew Orleans’ Official Cocktail in 2008. Today, the Sazerac House, where it was originally served, is open to the public as a museum that shares the history of the New Orleans cocktail culture.
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  • Old Fashioned Glass


  • 2 oz Rye Whiskey
  • Absinthe
  • 1 sugar cube worth of sugar or equivalent simple syrup
  • Peychaud’s bitters
  • Aromatic bitters of your choice. You probably have Angostura
  • Lemon peel


  • Start with two Old Fashioned glasses. Fill one with ice to chill.
  • Add the sugar cube, two dashes of Peychaud’s and one or two dashes of aromatic bitters to the second glass. Muddle, though of course if you have simple syrup handy (as you should) no muddling is needed. Add 2 oz rye whiskey.
  • Toss ice from glass being chilled and rinse with absinthe. For extra credit distribute the absinthe around the glass surface by tossing it, spinning on its axis, over your head while yelling “Sazerac!” This is optional.
  • Add ice to mixing glass, stir and strain into absinthe-rinsed glass.
  • Twist a slice of lemon peel over the drink to extract the oils.  Do not, as Stanley Clisby Arthur would note, commit the sacrilege of dropping the peel into the drink.  Ever.