-
-
My review
Sazerac
c-biskit
"An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century."
Added to shopping list.
Go to shopping list.
Ingredients
5 m servingsOriginal recipe yields 1 servings (1 drink)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- Store a cocktail glass in the freezer for 15 to 20 minutes before making the cocktail.
- Pour the anise flavored liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!). Add sugar, water and bitters to the glass, stirring to dissolve. Strain into the glass and pour in the rye. Stir and garnish with a twist of lemon.
Share
Similar recipes
Reviews
Read all reviews 68 Ratings
-
-
-
-
-
Most helpful positive review
12/22/2008
Unusual, tasty, unusually tasty drink! The original Sazerac called for infamous absinthe (which I think can be had these days, legally) and rye whiskey. I made mine with bourbon, Pernod, and ang...
Most helpful critical review
2/23/2009
Sazerac should not have ice in the glass. You should chill or freeze the glass for about 30 minutes and then strain the liquid from your cocktail shaker and drink straight. The chilled glass a...
Most helpful
Most positive
Least positive
Newest
12/22/2008
Unusual, tasty, unusually tasty drink! The original Sazerac called for infamous absinthe (which I think can be had these days, legally) and rye whiskey. I made mine with bourbon, Pernod, and ang...
12/21/2009
I agree with all foregoing remarks, and will add that the lemon twist is a deal breaker. It not only must be there, but must have enough oil that it can be "twisted" such that at least a couple...
2/23/2009
Sazerac should not have ice in the glass. You should chill or freeze the glass for about 30 minutes and then strain the liquid from your cocktail shaker and drink straight. The chilled glass a...
7/12/2009
the anise flavored liquer should be swilled around the glass, then tossed. This is an excellent drink, and my family recently had our first ones at The Carolina in Pinehurst in honor of my uncle...
11/26/2009
The original recipe calls for rye whisky instead of bourbon. What a great cocktail!
7/1/2012
Reminds me fondly of New Orleans pre Katrina (It just will never be the same as my memories) The Sazerac Bar/Blue Room/the shows/Monteleon/I learned to waltz @the Blue Room standing on my pappys...