When it comes to winter, nothing beats a stiff, soul-soothing Sazerac. It’s a bona fide classic and a Sweetdram cocktail staple – a simple yet highly-aromatic combo of three elemental building blocks (whiskey, bitters, absinthe) each elevated and fused into a delectable whole.

Its history is a little hazy – with the exact date, place and nature still hotly debated in the darkest corners of the dimmest speakeasies – but we/the internet are fairly certain of a few key facts:

WHISK(E)Y

The original Sazerac recipe called for Cognac, but this all changed in the late 19th century when an outbreak of Phylloxera (a type of aphid) wiped out the vast majority of European vines. With a shortage of grapes, and their wine industry in disarray, the supply of French brandy to the US slowly dried up. As it became less and less available, and taste moved towards American whiskey – which was increasing in quality – rye emerged as the undisputed base pour of choice.

PEYCHAUD’S BITTERS 

In the 1830s, Antoine Peychaud launched his eponymous bitters out of the apothecary he owned and operated in the city’s French Quarter. Based on an old family recipe, this Creole-inspired tonic, which Peychaud served to customers via a brandy toddy, quickly grew in popularity with local bartenders – including the team at the Sazerac Coffee House. Named for the now-defunct Cognac brand, Sazerac de Forge et Fils, it’s widely accepted to be the birthplace of the Sazerac cocktail.

ABSINTHE 

Absinthe and boho New Orleans are synonymous – intrinsically and spiritually linked – so it’s no surprise that the infamous green spirit found its way into the Sazerac, albeit as a relatively recent addition that only appeared in print from the early 1900s onwards. The key, here: a deft hand to ensure subtlety and balance. In fact, the recipe calls for a simple ‘rinse’, i.e., a splash, swirled around the interior of the glass to coat the sides, then funnelled back into the bottle.

3 SAZERAC COCKTAILS 

To get you started on your quest to find your ideal Sazerac, we’ve listed three different recipes below. Up first, we have our go-to version of the classic for the purists. Then we’ve subbed out the rye whiskey of our BLEND #1 to give it a Scotch-based twist. 

And finally, we’ve created an ultra-rare Sweetdram-only version, with a house blend of *sold out* Cask-Aged Moonshine Liqueur and Whisky Amaro instead of Peychaud’s. (Don’t fret if you don’t have all the ingredients at home – if you’re quick enough, you can still pick up a pre-batched bottle from our webshop.)

CLASSIC SAZERAC 

70ml Sazerac Straight Rye Whiskey

4 dashes Peychaud’s Bitters

Absinthe (splash to rinse)

Sugar cube

Rinse a rocks glass with the absinthe, swirling to coat the sides, then return it to the bottle. Add the sugar cube to the glass, dash with bitters and muddle until the sugar partially dissolves. Pour the whiskey and bitters into a mixing glass, add ice, and stir well. Strain into the rocks glass and garnish with a lemon twist.

*Andrew recommends Jade Esprit Edouard Absinthe Superieure

SCOTCH SAZERAC

70ml Sweetdram BLEND #1 Blended Scotch Whisky

2.5ml Sweetdram Whisky Amaro

4 dashes Peychaud’s Bitters

Absinthe (splash to rinse)

Sugar cube

Rinse a rocks glass with the absinthe, swirling to coat the sides, then return it to the bottle. Add the sugar cube to the glass, dash with bitters and muddle until the sugar partially dissolves. Pour the BLEND #1 and Whisky Amaro into a mixing glass, add ice, and stir well. Strain into the rocks glass and garnish with a lemon twist.

SWEETDRAM SCOTCH SAZERAC

35ml Sweetdram BLEND #1 Blended Scotch Whisky

35ml Sweetdram Cask-Aged Moonshine Liqueur

2.5ml Sweetdram Whisky Amaro

2.5ml Sweetdram Wild Absinthe 

Pour all ingredients into a mixing glass, add ice, and stir well. Strain into a chilled coupe. No garnish.

Sweetdram Scotch Sazerac Pre-Batched Bottled Cocktail Product Page