Matthew Kelly / Supercall

Absinthe • Bitter
Sazerac Spritz

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 anise. 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
Bar Spoon
The Details
Contributed by


1 sugar cube
3 hefty dashes Peychaud’s bitters
0.75 oz Absinthe
Dry sparkling wine, chilled, to top
Long, spiraled lemon twist, for garnish


  • Add the sugar cube to a Champagne flute. Cover the sugar cube with Peychaud’s bitters and add the absinthe.
  • Top with sparkling wine and stir with a bar spoon until the sugar is dissolved.
  • Garnish with a long, skinny lemon twist.