The Sazerac is a New Orleans cocktail traditionally made with rye whiskey, Peychaud’s bitters, sugar, and an absinthe rinse.
The drink is associated with the Sazerac Coffee House, a New Orleans establishment named after Sazerac-de-Forge et fils brandy. Early versions used cognac, but rye whiskey became the usual base after changes in spirit availability and local preferences. Modern recipes may use either rye or cognac.
A classic preparation chills the serving glass with absinthe, then discards the excess. The whiskey is stirred with sugar and bitters over ice and strained into the rinsed glass, usually without ice. A lemon peel is commonly expressed over the surface as a finishing aroma.
The Sazerac is often confused with the Old Fashioned because both use spirit, sugar, and bitters. Peychaud’s bitters and the absinthe rinse distinguish the New Orleans drink, while an Old Fashioned normally has no absinthe component.