Matthew Kelly / Supercall

Entertaining
3 New Ways to Make a Sazerac

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Forget Mardi Gras beads, po’boys and chicory coffee, nothing says “New Orleans” like a Sazerac. Vibrant, boozy and timeless, this three-ingredient cocktail stalwart is simple to construct and just as easy to modify. You can swap out the sweetener, use a variety of different styles or brands of absinthe, or—apologies to whiskey lovers and cocktail purists—even swap out the usual rye for a different base spirit.

We created three new Sazeracs, each designed for a different palate. For the spritz-fanatics, there’s an absinthe-soaked twist on a Champagne Cocktail. For the tiki-minded, there’s a spiced, rum-based Sazerac. And, for those who like things a little savory, there’s an aromatic, caraway-inflected cocktail made with rye whiskey and aquavit. Whatever your preference, there’s a Sazerac (or some version of one) out there for you.

This effervescent variation on a Sazerac marries the classic New Orleans drink with another staple from the annals of cocktail history, the Champagne Cocktail. It’s especially great for those with a taste for annise. Instead of the usual rinse, we gave this cocktail a full quarter ounce of absinthe—specifically, Pernod Absinthe Superieure, a recreation of the original spirit made by Pernod’s founder, Henri-Louis Pernod, in the early 1800s. Skip the expensive Champagne. Opt instead for a non-vintage bottling or a light prosecco; not only will it save you money, but the lighter spritz will allow the spiciness from the bitters and the herbal, vegetal notes in absinthe to shine through.

The Essentials

sugar cube
Peychaud’s bitters
Absinthe
The new Red Absinthe from Brooklyn’s Doc Hersons spirits made this tiki-inspired Sazerac possible. Infused with grand wormwood and dried hibiscus flowers, the vivacious, high-proof absinthe pairs perfectly with the tropical flavors of spiced rum. Instead of using Peychaud’s bitters, we opted for Bittercube Trinity Bitters, a blend of three of the company’s signature bitters: their cherry bark bitters, orange bitters and Bolivar bitters. With an abundance of floral notes, and hints of caramelized banana and baking spices, this strong, stirred tropical sipper has enough of a boozy kick to knock out the toughest of New Orleans’ historic pirates.

The Essentials

Spiced Rum
Absinthe
Bittercube Trinity Bitters
Come late February, it’s time to ween yourself off whiskey drinks that function as internal space heaters and transition into the crisp, clear and refreshing faction. Made with rye, caraway-heavy aquavit, cumin-tinged Kummel liqueur and celery bitters for a savory edge, this Sazerac will ease you into a spring thaw. Visions of dewy grass and blossoms will burst in your brain with every sip, as you nosedive into a giant bouquet of aromatic fennel fronds. Just remember, winter’s not over until you can retire your coat, and it’s not summer until you’ve had your first Daiquiri.

The Essentials

Rye Whiskey
Aquavit
Absinthe

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