How to Make a Sazerac

Recipe by Tarquin Melnyk

As the official cocktail of New Orleans, the Sazerac has a lot to live up to. It is the Louisiana version of an old-fashioned which features rye and the New Orleans created Peychaud’s bitters. For Mardi Gras, there’s nothing better than this classic from the 1800s.


2 oz Sazerac or Alberta Premium Rye

½ oz simple syrup (1:1 sugar/water)

3 generous dashes New Orleans created Peychauds Bitters (Available at Vine Arts)


  1. Place ingredients into stirring vessel (preferably an old fashioned glass). Add ice and stir until well chilled.
  2. Strain into second, chilled glass that has been rinsed with Herbsaint/Absinthe (Creole for ‘Sacred Herb' — their name for the wormwood plant).
  3. Express oil from lemon peel over top and garnish with the lemon peel twist.

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