It all started in 1800’s when Antoine Amedee Peychaud made sazerac cocktail with cognac.   In 1859, it was substituted by rye whiskey in Sazerac Coffee House in New Orleans where it got it’s name.   Served neat up, Sazerac has sweet and spirit forward flavor and it’s relatively difficult to make.





  • 1.5-2 ounces of rye whiskey
  • 3 dashes Peychaud’s Bitters
  • 1 sugar cube – you can also use simple syrup
  • 1/4 ounce of Herbsaint or absinthe

How to make Sazerac cocktail:

Fill up a glass with ice and set it aside.  In another glass, muddle the sugar and bitters and pour the whiskey.  Empty the ice from the glass and rinse it with the absinthe or Herbsaint by swirling it and discard it.  Pour the whiskey content into the glass and you can garnish it with lemon.