Mixlio
Sazerac
Cognac with sugar and Peychaud's, in a glass rinsed with absinthe and nothing else. New Orleans in a rocks glass.
- Base
- Cognac
- Glass
- Old fashioned glass
- Method
- Stir
- Strength
- 30% ABV
Ingredients
50 mlCognac1 swap
Brandy or ArmagnachighSimilar; Armagnac is bolder
- 10 mlAbsinthe
- 1 cubeSugar Cube
- 2 dashPeychaud’s Bitters
How to make
Stirring chills and dilutes gently while keeping the drink silky and clear.
- Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside.
- Stir the remaining ingredients over ice in a mixing glass.
- Discard the ice and any excess absinthe from the prepared glass, strain the mixed drink into the glass.
Serve
Taste & nutrition
Estimated from ingredient amounts and assumed ABVs — not a lab measurement.
Good to know
- Stir, never shake — it stays clear and silky.
History
New Orleans' iconic cocktail coats the glass with absinthe, then fills it with rye (originally cognac), Peychaud's bitters and sugar. It dates to the mid-1800s and is tied to Antoine Peychaud, whose bitters give it its signature. Aromatic and spirit-forward, it is often called America's first branded cocktail. It remains the official drink of New Orleans. The original was built on cognac; rye took over after the American Civil War, when cognac became hard to get.
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