- Whiskey
A timeless NOLA classic made from rye, absinthe, and Peychaud's bitters.
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Why It Works
- Thoroughly chilling the glass in the freezer helps the absinthe or Herbsaint coat the interior surface (and keeps the co*cktail cold as you sip it).
- Rinsing the glass with absinthe or Herbsaint and then pouring out the excess—a novel co*cktail mixing technique when the sazerac was first created—increases the olfactory perception of the anise-flavored liqueur without overwhelming the rye and bitters.
- Stirring the co*cktail with an ample amount of ice for 30 seconds results in a well-chilled drink at the perfect level of dilution.
In 1934, just after the end of prohibition, aNew Orleans pharmacist named J.M. Legendreintroduced a product designed to appeal to that city's residents' long-time taste for theanise-flavored absinthe,which had been banned in 1912.
Dubbed "Legendre Absinthe," the spirit—which, contrary to the label, was not an actual absinthe, but rather a wormwood-free substitute—quickly drew the attention of a disapproving federal government, who required him to change the name. Re-released asHerbsaint, the potent spirit has been produced ever since.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20100223-herbsaintad-8a35a945e1384dc3a96ffd09e34c289f.jpg "Sazerac co*cktail Recipe (2)")
Except, asFlorence Fabricantonce recounted in theNew York Times, a few things have changed over the years. A favorite in co*cktails such as theSazerac,Herbsaint was sold to the Sazerac Company(makers ofPeychaud's bittersand other spirits) in 1949, and its formula was adjusted, making the product a lower 90 proof and the flavor a heavier hit of oily star anise.
The return of absinthe to the market has renewed interest in the early Herbsaint, and with assistance from Houston-based Herbsaint collectorJay Hendrickson(profiled by Robert Simonson forImbibe),Sazerac released a version of Herbsaint made from the 1930s formula,complete with a label based on the original.
I had a taste of this new-but-old formulaand came away impressed. Like other absinthe substitutes such as Pernod and Ricard, the 1949 version of Herbsaint had a flavor heavy with star anise (which closely resembles black licorice),but also a sharp, crisp finish, which made it a useful co*cktail ingredient.
The vintage-styled Herbsaint, however, has a more gentle, floral anise flavor mixed with anherbaceous complexity,and bottled at 100 proof, it offers a more potent delivery of flavor that could prove especially useful in New Orleans classics such as aco*cktail à la Louisiane. Absinthe is now a staple in my liquor cabinet for many such drinks, but with a flavor that's strikingly similar to classic absinthes and being reasonably priced, this Herbsaint replica has earned a spot at the bar. I especially like the old-timey version in a Sazerac.
Credited as being among the first true co*cktails, the Sazerac is a New Orleans original. As stiff as they come, it combines rye, absinthe, and Peychaud's bitters and is served, unusually, in a rocks glass without ice. One sip of its hazy, lusty character tells you everything you need to know about living the good life.
July 2007
Recipe Details
Sazerac co*cktail
Prep5 mins
Active3 mins
Total5 mins
Serves1 serving
Ingredients
1 teaspoon sugar
3 or 4 dashes Peychaud's Bitters
A few drops water
2 ounces rye whiskey (such as Sazerac Rye)
1 teaspoonHerbsaint, Pernod, pastis, or absinthe
Lemon peel
Directions
Chill an old fashioned glass or small tumbler in your freezer.
In a mixing glass, combine sugar, Peychaud’s Bitters, and a few drops of water. Mix until sugar is dissolved, and add rye. Add plenty of ice, and stir for about 30 seconds.
Pour Herbsaint, pastis, or absinthe into your chilled glass, and rotate glass until the inside is well coated; discard the excess. Strain the liquid from your mixing glass into the serving glass. Twist a piece of lemon peel over the drink. Indulge.
:max_bytes(150000):strip_icc()/20240213-SEA-Sazerac-TwoBites-01-8e2731c88e674b6faa15b40f72695498.jpg "Sazerac co*cktail Recipe (3)")
:max_bytes(150000):strip_icc()/20240213-SEA-Sazerac-TwoBites-step1-e75e58348d744e5a98954012ebae34ef.jpg "Sazerac co*cktail Recipe (4)")
:max_bytes(150000):strip_icc()/20240213-SEA-Sazerac-TwoBites-step2-4754b91e1be04cfcb536c722e7312ee0.jpg "Sazerac co*cktail Recipe (5)")
Special Equipment
Mixing glass, co*cktail strainer
Read More
- co*cktail à la Louisiane
- Vieux Carré
- Ramos Fizz
- The Serious Eats Guide to Essential co*cktail Techniques
- Mata Hari Absinthe: The First Czech-Bohemian Absinthe on U.S. Market
| Nutrition Facts (per serving) | |
|---|---|
| 166 | Calories |
| 0g | Fat |
| 5g | Carbs |
| 0g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 1 | |
| Amount per serving | |
| Calories | 166 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 2% |
| Total Sugars 5g | |
| Protein 0g | |
| Vitamin C 6mg | 32% |
| Calcium 7mg | 1% |
| Iron 0mg | 0% |
| Potassium 9mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
