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Essentially a sophisticated way to get drunk very quickly, the Sazerac recipe is a classic cocktail from New Orleans.

A number of recipes call for a rye whisky such as Bulleit Rye, primarily because the drink had to be changed in the 1870s due to an epidemic that devastated French vineyards and stalled cognac production. Rye whisky was substituted, and it's still used in many New Orleans bars and restaurants today.

Some add a couple of dashes of Angostura bitters to the standard Sazerac recipe in addition to Peychaud's bitters. If you don't have absinthe, you could substitute ouzo, Pernod or raki to get the same aniseed flavour.



  • 2 whiskey tumblers (also known as an Old Fashioned glass or a rocks glass)
  • 1 double shot of Three Barrels VSOP cognac
  • 2 dashes of absinthe
  • 1 sugar cube
  • 2 dashes of Peychaud's bitters
  • Crushed ice
  • Lemon peel to garnish

How to serve it

  • Swirl the absinthe around the first glass to distribute it against the sides, and add the crushed ice.
  • Pour off any extra absinthe.
  • In the second glass, add the sugar cube, the cognac and the bitters.
  • Stir vigorously with a couple of ice cubes, and then strain the mixture into the first glass.
  • Garnish with a piece of lemon peel.