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Side vertical shot of a Sazerac drink recipe with absinthe and bitters in the background.

Sazerac Drink Recipe

This Sazerac drink recipe is a stiff one composed of an absinthe rinse, water, demerara sugar, Peychaud’s bitters, rye, cognac, and orangepeel. It’s heady, aromatic, and has layers of flavors pretty complex for such asimple drink.

Course Beverages
Keyword absinthe, bourbon, food and drink pairings, rye, spirit forward, whiskey
Prep Time 7 minutes
Servings 1
Author Megan Wells


  • Chilled rocks glass place it in the freezer for at least 5 minutes
  • 1 teaspoon absinthe I used St. George Absinthe Verte
  • 1 teaspoon demerara sugar
  • 1/2 teaspoon cold water
  • 4 to 6 dashes Peychaud’s bitters
  • 1 and 1/4 ounce rye whiskey*
  • 1 and 1/4 ounce cognac
  • Handful of ice
  • Orange peel


  1. Add the absinthe to the chilled rocks glass and swirl and roll it until the absinthe has coated the glass (try to get the whole glass coated). Set aside.
  2. In a metal shaker or glass mixing vessel, muddle the sugar, cold water, and Peychaud’s bitters together until most of the sugar is dissolved.
  3. Add the whiskey, cognac, and ice. Stir for 20 t0 30 seconds until the metal shaker or mixing vessel is icy cold and sweating.
  4. Strain into the prepared rocks glass. Take the orange peel and twist it over and slightly inside the rocks glass, dispersing the aroma. Drop the orange peel into the glass and serve.

Recipe Notes

If you don't have a rye whisky, don't worry, any whisky will do.