The Perfect Sazerac

Published on Tuesday, February 3, 2009, by Meredith Arthur, Blake Smith, and Roxanne Webber / Edit Post

The Perfect Sazerac

By Meredith Arthur, Blake Smith, and Roxanne Webber

The Sazerac is a classic New Orleans cocktail, easy drinking the whole year round (not just during Mardi Gras). H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac: the right whiskey, bitters, and absinthe mixed in just the right balance. If any of the ingredients overpower the others, you’ll be left with a too-sweet or alcohol-heavy drink. Optional, though recommended: Watch the video while sipping your own Sazerac.

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POST A COMMENT |8 Comments

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  • does this drink taste just like black licorice cuz if so, i don't think ill like it, but i really want to try one when i'm in new orleans!

  • The "Perfect" videos won't play for me.
    I have no problems with "Chow Tips" etc, but the "Perfect" series say its unavailable or blocked by an adblocker.
    I don't understand, given that other Chow videos are readily viewable. Any help?

  • i've always found Sazeraz rye to have a sort of "grassy" taste. my favorite rye for a sazerac is Russel's Reserve, made by Wild Turkey.

  • 1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
    1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
    4 dashes Peychaud's bitters
    1 small dash, a scant drop, of Angostura bitters (extremely optional; some feel it helps open the flavors, but traditionalists may leave it out).
    2 ounces rye whiskey.
    Strip of lemon peel
    As derived from
    ...+READ

    1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
    1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
    4 dashes Peychaud's bitters
    1 small dash, a scant drop, of Angostura bitters (extremely optional; some feel it helps open the flavors, but traditionalists may leave it out).
    2 ounces rye whiskey.
    Strip of lemon peel
    As derived from
    http://www.gumbopages.com/food/beverages/sazerac.html-COLLAPSE

  • This is the only "how to make a drink" video I have seen that does not give you any of the proportions involved!

  • I like anything with absinthe! The hard part of making a Sazerac is used to be finding good absinthe stateside. Now the only hard part is find good bitters.

  • Sazerac Rye can be used without problem. In fact if you're making the "official cocktail of New Orleans" version, it calls for it.

    As long as you use a Rye you like you won't be disappointed.

    Sazeracs are one of my favorite cocktails to drink and make!

    Cheers!

  • This looks delicious. Could you use Sazerac Rye for this recipe?