The Sazerac was named the official drink of New Orleans in 2008.
The Sazerac is a spirit-forward cocktail traditionally made with rye whiskey or cognac, a sugar cube, and Peychaud’s bitters. Its preparation often includes rinsing the glass with absinthe, then straining the chilled drink into the rinsed glass. A lemon peel is commonly expressed over the surface and discarded or used as a garnish.
The cocktail is closely tied to New Orleans and the Sazerac Coffee House, although its exact early history is complicated by changing spirits and disputed origin claims. Antoine Amédée Peychaud’s bitters are central to the drink’s identity and to the city’s cocktail heritage. In 2008, Louisiana lawmakers officially designated the Sazerac as New Orleans’ official cocktail. That designation does not require every modern recipe to use only rye: cognac-based versions reflect the drink’s older history.