Sazerac

The Sazerac is America's oldest known cocktail and New Orleans' official cocktail, dating to the 1830s-1850s. Originally made with cognac, the drink evolved to use rye whiskey after phylloxera destroyed French vineyards in the 1870s. The Sazerac combines rye whiskey, sugar, Peychaud's bitters (created by Antoine Peychaud in New Orleans), and an absinthe rinse to create a spirit-forward, aromatic masterpiece. The elaborate preparation ritual—chilling one glass while building the drink in another, then rinsing the chilled glass with absinthe before straining the cocktail in—makes the Sazerac a bartender showcase. Served in a chilled rocks glass with a lemon peel (expressed but not dropped in), the Sazerac represents New Orleans drinking culture, American cocktail heritage, and pre-Prohibition sophistication. The drink embodies French-American fusion, the golden age of cocktails, and the art of ritualized drink-making. The Sazerac's anise notes from absinthe, spice from rye, pink grapefruit from Peychaud's bitters, and lemon oil create complex aromatics and flavor. The cocktail demands quality ingredients: good rye whiskey (Sazerac Rye, Rittenhouse), Peychaud's bitters (essential), real absinthe or Herbsaint, and proper technique. Whether served at a New Orleans institution or a craft cocktail bar, the Sazerac delivers historical significance and aromatic complexity.