The Sazerac Cocktail

Today we're making a Sazerac - and I've been looking forward to this one! The Sazerac is known to be one of the oldest cocktails, and has gone through various evolutions - of course with so many cocktails this old, the true history's a bit cloudy. It's a spirit forward cocktail that's meant to be sipped over time, and one that bartenders debate over the proper way it should be made. I say try different proportions and see what fits your tastes. This is one way I enjoy the Sazerac - I hope you enjoy it too! Cheers!
Grab the bottles I use here! 👉 bit.ly/AndersBottleCollection
Patreon: / anderserickson
TIME STAMPS
Intro: 0:00
The History: 0:37
The Glass: 2:41
The Booze: 3:13
The Recipe: 5:35
Sips: 7:20
THE SAZERAC RECIPE
1.5 oz. (45 ml) Sazerac Straight Rye Whiskey
1/2 oz. (15 ml) Maison Rouge VSOP Cognac
1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
3 dashes Peychaud's Bitters
1 dash Angostura Aromatic Bitters
Rinse of Nouvelle Orleans Absinthe Superieure
Lemon zest for garnish
THE TOOLS
My workhorse double jigger: amzn.to/3lmmKrK
My favorite mixing glass: amzn.to/46KrrTX
Bar spoon: amzn.to/3wkkDhg
Julep strainer: amzn.to/3mymEyA
Rubber bar mat (6"x12"): amzn.to/3h2IJER
Peeler: amzn.to/36tNxOo
Gibraltar Single Rocks Glass: amzn.to/3fcDPEd
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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨

[@AndersErickson]

Edit: Just realized we forgot to put in the little graphic element for the absinthe. I assume you all know the contents of that sprtizer bottle, but in case you don't - it's absinthe! There was a lot to cover on the Sazerac, so I talked quite a bit! For those who want to jump to the recipe - time stamps are in the description. Hope you like my build for this classic! How do you like your Sazerac? 🥃 😊

[@TheCheekyBartender]

Dude this was so damn to watch! You have a vibe about you that I think is educational and fun! Funny story though, I am drinking a homemade Sazerac 🤣 been trying to make my own alcohol at home, and playing around with bitters and everything at home, making it all myself. Not a classic but a twist on homemade ingredients! Shot for a lekker video sir! Btw, I'm not gonna lie....Angostura bitters.... #yaaaaaaaaas

[@AndersErickson]

@@TheCheekyBartender cheers to you for attempting to make your own alcohol - you win for originality! Hope you find the perfect balance - cheers! 🥃

[@SebQtaneus]

Thank you for finally making this video!!! It was pretty much the one major classic your channel was missing! Such a good cocktail.

[@TheCheekyBartender]

@@AndersErickson it's a tricky business, but once I'm satisfied, I will endevour to send you some of the finish product! Would you mind a pineapple based spirit btw? 🍍

[@aaron_barreiro]

No need to worry about talking too much! You're way of explaining things is great and I find myself wishing your videos were a tad bit longer! Great stuff thanks for sharing with us 🥃🍸🍹

[@gabrielle4731]

From a viewer standpoint, I so appreciate the timestamps and the fact that you lay out all the booze needed in one go, makes it really easy to see if I'm able to make each one with what I have instead of waiting through a whole video or sifting through the description box. A+ Anders and Az!

[@Fusballer_05]

What she said

[@stevewilliams9718]

I have a newspaper clipping from 1843 describing the exact recipe (brandy) for what would be later called a Sazerac. It was referred to as the tail of a dominant rooster, une queue de chanticleer.

[@UnclePete]

Phyloxera is also why scotch became popular in Europe. Which I'm sure you knew. Anyway, I have a special glass I only use for Sazerac. Also Herbsaint is an anagram of Absinthe which is fun. I have too many Sazerac facts running around in my mind. Sorry, carry on.

[@Bergkampgunner]

RRRRRR you sure it’s an anagram? I suppose not a pure one but I hadn’t thought of it before. Very cool!

[@AndersErickson]

I want to hear all the Sazerac facts, Uncle Pete! There really is so much to be said about this one. Cheers my friend! 🥃

[@UnclePete]

@@Bergkampgunner Oh yeah, ha pretty close anyway.

[@Bergkampgunner]

@@UnclePete Extremely close and I think it still counts! Like Anders said...hit us with some more Saz facts!

[@UnclePete]

@@AndersErickson @Erik Schimmelfing I always split the base, and always toss the lemon peel. I think sazerac was the first drink I made at home, at the time all we could get was Pernod, (another giant spirits company) I still have my bottle of Pernod, which is pretty gross tbh. Because of Sazeracs I always put Peychaud's in my Rye Old Fashioneds, I guess these aren't facts just junk I think about when I think about Sazeracs.

[@ronniesuburban]

Hey Anders, I really appreciate the consideration you give to each component that goes into your builds and the way you articulate why you make the choices you do. It's an informative and helpful approach. Keep up the great work!

[@facnypantsman23]

I really love that you discuss every facet of the history and culture behind a drink rather than just putting it together and putting up a video. Really makes the vid fun to watch!

[@darklsn]

Yesss! I'm so stoked for this one; The sazerac is my favorite cocktail of all time. I can't wait to see how you do it up Anders

[@pedrocoutodebrito]

I’m just having my first Sazerac and I decided to go with your take on it, as I find that your touch usually improves classical drinks, while still keeping their original elegance. It tastes and smells delicious! Amazing 👌🏻 Thanks, Anders!

[@CoachVinoLLC]

I found that a lot of bartenders in New Orleans will split the base, which is how I ultimately do it now. Rye and Brandy share some similar notes but different enough to add complexity. Great cocktail Anders! Congrats on 8️⃣0️⃣K! 🥃

[@AndersErickson]

Thanks, Vino! Yeah I love the split base - they compliment each other so well. Cheers my friend! 🥃

[@stephane.foisy.186]

Now how about an apple Brandy split base. Great in the fall 😋

[@confabuleus]

So glad I found this channel. Watched a great deal of your vid's; the tone is just right. Lot's of humour and information to the point. Making cocktails for a looong time but happy to learn new things. This is definately the place for me: favorite bartender! Cheers!!

[@werk5356]

Only through your excellent interpretation have I adopted the Sazerac as one of my two "go-to" cocktails. Kudos for sharing this!!

[@wolfkahs]

This is by far my favorite KZbin channel. Keep it up and keep them coming. Cheers

[@blackthinking87]

I´m very new in this mixing game and really enjoying your videos. Mostly I´m searching for specific cocktail recipes on youtube and I always prefer hits on your channel. Interesting facts, professional advice, good editing and the good vibes from you, Anders. You are even helping me to better up my english xD Keep up the good work, cheers from Aachen/Germany

[@ryanhaley12]

I've been waiting for this video. Thanks Anders!

[@colettejosephzabo4069]

Thanks for sharing all your delicious recipes!

[@DonaldKHoaty]

Fun video.-- you have a great delivery and make the best mixology videos on KZbin. Thanks! I can't wait to make my own at home.

[@carlupthegrove262]

I really like that you do the history and you talk about each ingredient... this is critical (IMHO) to understanding the cocktail ... thanks

[@rene_from_so_cal]

After a long wait for my order, my Sazerac Rye Whiskey bottles arrived, I finally followed your recipe ounce for ounce, Anders. And boy was it delicious. Thank you, once again. Cheers!

[@hanhanlon4441]

I love the tip about the atomizer for the absinthe rinse! That's always the messiest part for me, trying to roll that absinthe around there, and then it sinks to the bottom, so you get a mouthful of absinthe in the last sip. Gonna try that! You're so right about this being a fantastic drink--spiciness, fruitiness, herbaceousness, sweetness--it's got it all! Tempted to make one tonight!

[@bobsmoot8454]

I’ve always wondered what one of these cocktails was comprised of and this was the answer plus an educational narrative, thanks

[@cecefil]

"OH! Have a lemon handy" after all that detailed list was superb unintentional comedy there too 😀

[@mattvogt1898]

Yes, I have been waiting for this!!!

[@barstoolbanter7212]

One of the greatest cocktails of all time. Being a big rye sazerac fan, I'm definitely gonna give your version a shot next time I whip one up. Cheers.

[@ericdearth4890]

I can’t believe I’ve been making this drink wrong for so long! I followed your recipe and it’s the best Sazerac I’ve ever had! I used cheaper rye and cognac but I can only imagine how good it would be with quality liquor! You’ve got a new fan of your channel!!

[@Jefduro1]

I made this drink for my friends for our 4th of July party and it was a huge hit. Thank you for such great videos...

[@jonlanden1632]

I just really appreciate this channel

[@darrenrichie]

Love learning the background to these cocktails. Great videos

[@Rolexor]

I’ve never had one or even heard of it, but I love the style with which you describe it.

[@javiervigil2511]

Ooooo I'm so excited!!!! This is hands down, one of my favorite cocktails🥂🤗😁 I'm still working on getting you the blueberry rum, really enjoy the channel👍

[@rmallett100]

Can't wait to try this cocktail. Just got back from the liquor store where I got what I need to make one! I grew up in Louisiana (moved to Atlanta when I was 25) - never heard of a Sazerac until last night when I watched your video. It sounds like a great cocktail - I have a feeling it will become one of my favorites. Thanks for the video!

[@Asta_Zoldyck]

Yay!! We've all been looking forward to this!!! 🥃🍻

[@AndersErickson]

Thanks for being here as it goes up! Cheers!

[@BINGBONGHOTDOG]

Wouldn’t be an Anders cocktail without angostura! :) Looking forward to trying it!

[@AndersErickson]

😂 You know me too well.

[@GrotrianSeiler]

The details about the rocks glass was very interesting. Great video.

[@Lenawire]

Thank you for you video. I send it to my father and they made it in his restaurant for customers to try it. Needless to say they had to order a second round. Thank you again Anders.

[@GeeWhizbang]

Anders! You're a new discovery for us...and we love your mojo dude! We're home bartenders and we've been going back to watch your older eps, learning lots. Bravo sir!

[@AndersErickson]

Thanks, Jeff! Happy you're here! 🥃

[@g.alistar7798]

My best Sazerac was on a Royal Caribbean cruise ship, Adventure if the Seas, Virginia was our mixologist and also used a spray mist to coat the chilled glass….with friends, outside on the Caribbean Sea, sunsetting, light breeze, a great Arturo Fuentes cigar…..almost a religious experience. Fond memories… great video here, love it.

[@waltdupre]

Thank You! Made it today. May be the best Sazerac that I have had - too many in the past wound up tasting like cough medicine. I did need to substitute because of what was available to me here; therefore mine consisted of Wild Turkey 101 Rye, Martinelli Blue Label Cognac, and Lucid Absinthe.

[@tomazrak3831]

I really want one... so now I have no choice but to try your recipe.😄 Bars in my area won't make me one (even the most fancy one). I had no idea this existed and what other good cocktails are there so.. you're really bringing the world to me. Thank you!

[@alberthughes925]

went out and got the stuff to make these... this cocktail is amazing!! love your videos Anders..

[@slkjohn]

Hey there Anders! I'd never tried a Sazerac before, so I made the "standard" version on Friday and loved it. Last night I tried your spin on it , and it is better than the original! I even picked up some Gibraltar glasses because this is a drink I'll be having often now. Love your channel dude, thanks for all the excellent videos.

[@timothydunfield234]

Every since I first watched this I've been experimenting with my Sazerac recipe. I've found I like about 12 spritzes from the absinthe bottle (I like Absinthe) and a 2-1 on the rye and cognac, so usually do 1 1/2 rye and 3/4 cognac, although I've been substituting brandy lately and love the Sazerac with brandy too. Such an amazing drink.

[@bobdobbs1168]

Love the channel. You should do a video focused on how Az makes such amazing videos and the equipment she uses.

[@itsacopy]

I've watched this video several times in the last year. Last Saturday I found a bar who serves this properly, and man, became one of my favorites!

[@wmgemmell2833]

Been a long week. Definitely trying this one this evening. Cheers!

[@kevincastle6275]

I just loved you're enthusiasm over you're Saz....good job

[@AndersErickson]

Definitely a cocktail to get excited over! Thanks, Kevin!

[@OwenL2020]

I can't wait to go back to New Orleans. We went, had my first Sazerac there, drank all forms of them all week while we were there. The most happy drunk I've been in my life.

[@AndersErickson]

My experience was very similar. Cheers to New Orleans, and cheers to you!

[@dionito70]

Just prepared my first Sazerac with brandy in it. I might keep it this way from now on. Adds some notes that I really enjoy. Thanks!!

[@mrmikefrey]

OMG, I was just searching KZbin this week for Sazerac recipes and noted that you didn’t post one yet. What great timing, can’t wait to try it out!!

[@AndersErickson]

Hope you like it, Michael! Cheers!

[@jeffh1110]

It’s been my favorite drink for years now. I’ve made it this way a few times. Very nice version of the classic drink.

[@user-ev3ex7ey6g]

Great video Anders, really enjoying this, I'm finding I like it a lot with half/half cognac and bourbon!

[@jackbenavides2880]

Anders, as always thank you for the wonderful video! I loved the history and the details about which glass to serve it in. Enjoy your weekend!

[@AndersErickson]

Thank you, Jack! 🥃

[@ShanghaiBJJ]

Great video, love the balance of history and recipes in your content. Had a great Tiki party based on your videos the other weekend. Wish such content was available back when I was working behind the bar. Greetings from Germany and keep up the great work.

[@AndersErickson]

Thank you so much! Happy to hear the tiki drinks worked out for you! Cheers! 🇩🇪

[@geoffspakes]

Been making my sazeracs lately with Kilbeggan Irish Rye, it’s got that nice Irish whiskey smoothness alongside the bite of rye. Works really well.

[@kategross]

Thanks Anders, this was awesome!

[@jjcustard6378]

1st time making and have gone with your version, really nice cheers

[@HammGreg]

Brand new to your channel about a month ago. Been watching a ton and thought I'd leave two thumbs up! Great videos in all aspects. (videography, story, editing, chemistry and all) Keep it up!

[@AT-qx8uz]

My fav drink. Great video man!

[@ssazerac]

I find the ritual of caramelizing an absinthe soaked sugar cube sets the mood and prepares the senses for the dusky legend that is a proper Sazerac. Thoughtful preparation and artful presentation are the essence of this cocktail.

[@greatcontentproductions2426]

Great video and good information!

[@TE4MTIGER]

I love the sazerac it's probably my favourite cocktail. After lots of tinkering the preferred recipe I came to is almost exactly how you make it, I go 50/50 mix of Cognac and Rye, a couple Dashes of Angostura and 4 Dashes peychauds because I love peychauds. For people who haven't tried it wirh cognac or Angostura, I would 100% recommend giving it a go

[@user-qj5cs3un3n]

The Sazerac is one of my all time favourites! I usually use Rittenhouse, rich linden herb syrup, absinthe, lemon twist and a whopping 4 dashes of Peychauds. I can’t wait to try your recipe! Thank you for sharing.

[@brandonleblanc1893]

The Sazerac was my grandfather's favorite, with his favorite recipe being passed down to all of us(came from his favorite bartender at Drago's). It is pretty similar to this one so I am looking forward to giving this one a go. I'll just throw this out to you. Try giving the rim of the glass a good rub with the lemon peel.

[@WilliamBarksdale]

I do this as well!

[@stevebrady7948]

Was in NOLA for MG last week and had one at Drago - I now have an appreciation for what they served me - outstanding 👍

[@TheManhattanProjectWhiskey]

Looks delicious! Can't wait to try that one!

[@officerfarva2545]

YES! Thank you for tackling this historic cocktail.

[@AndersErickson]

Been meaning to for a while! 🥃

[@chefdrew5732]

Mahalo Anders for this, and your whole channel. No clue how I came upon it - free time during lockdown I guess - but you have inspired me to get back on the cocktail train (bourbon-based 97%) for the first time since college way back in (cough cough). A chef by trade from BNA, SF, SEA, now Maui and multiple other states/cities and beyond, I've always been a red wine guy #1... ending up the functional sommelier for a lot of my restaurants, craft beer aficionado when shifts used to end, and whiskeys KY and Scot single here and there. Left cocktails mostly to my bartenders and customers. But I've been mixing away for me and mine and having a great time. This one in particular I'm glad I saw, since I grew up going to NOLA all the time, and yet have never ever had even one. Just got all the bottles as best Maui could offer, did the chemistry and now enjoying immensely. Holler if ever on the Valley Isle. Aloha!

[@doddstrong8873]

I just made my first Sazerac and loved it, Thanks for the lesson, I did use a Wisconsin distillery/vineyard for the Absinthe, Wollersheim Dancehall Absinthe Blanche and thought is came out delightful

[@Coolguy2388]

I really loved one that had Rye infused with Vanilla Bean plus it was smoked! So it had a wealth of aroma and flavor to it, and it did not feel too busy.

[@christopherseivard8925]

Very well shot!

[@Indreju]

I've been watching your content for maybe a month now, and you're quickly becoming one of my favorite KZbin bartending channels! I highly recommend trying a Sazerac but with Aquavit as the base spirit. Obviously no longer a Sazerac at that point, but an interesting twist I've tasted before.

[@AndersErickson]

That sounds wonderful - thanks for sharing, Aaron!

[@geoffroubik5273]

Ordered a sazarac for the first time last night thanks to you…very nice!

[@rene.rodriguez]

That was amazing. Liked and sub’d. Thanks for sharing!

[@Indoleamin]

I got my hands on a bottle of Cognac and Absinthe for the sole purpose of trying this cocktail. Totally worth it! Thank you for the hint!

[@dennischiapello7243]

I'm drinking a Sazerac now, following your instructions for the split base (Knob Creek and a VS cognac,) and it is really wonderful! I have usually alternated between rye and cognac (Remy VSOP) but using both does add something beyond simply smoothing out the sting. A pure cognac Sazerac is seductively smooth, and I once got a spectacular one using Angel's Envy rye. But this split base could help me save $$$ on the cognac while enjoying an excellent drink. PS: I think a Manhattan-lover is an almost-certain Sazerac-lover, unless they really can't tolerate anise flavor.

[@kern65paw]

Perfect post for these days leading up to Mardi Gras, thanks!

[@LouSassle28]

Lately I’ve really loved my sazerac with 1oz rittenhouse rye and 1 oz plantation pineapple. It’s a delicious variation. Also, a 2:1 Demerara simple really gives it nice body.

[@jeffhreid]

Excellent video, makes me want one.

[@marcschubert139]

I was, still am, a Old Fashioned man especially since I saw your video about the Wisconsin Old Fashioned but the Sazerac has been climbing my list of go to drinks. I also prefer the split between Rye and Cognac but what I do differently is I don't "rinse" the glass with Absinthe I put a bar spoon in and mix it. It definitely gives a licorice /anise flavor upfront but I really enjoy how it works.

[@silvernomad5]

Never heard of this one, it sounds great- I’m going to try it!

[@TheMNbassHunter]

Great cocktail! I love this classic. I tried your take on it tonight. Quite good. I chose Wild Turkey 101 Rye and it was delicious.

[@IndigoWall]

Yaaaaaassss! My favorite drink. And you, sir, make it perfectly! Thanks for the inspiration, Anders. 🥃😎

[@AndersErickson]

Thanks, Steve! Hope you're having a great weekend - cheers! 🥃

[@TheSpiritoftheCocktail]

ANDERS!!! Great video!! This is one of my all time favorites!!! I've never tried splitting the base. Thats a great idea. I'm definitely going to try this. CHEERS!!!!

[@AndersErickson]

Tim!! Hope you like the split base - it's a great cocktail either way! Cheers!! 🥃

[@mcnationprod]

You are like the Peter Mckninnon of cocktails! Im loving you’re videos!

[@benjamincottle8500]

So I watched this when it was released and made a note to try when I had the ingredients - just bought absinthe and peychauds so I’m sat with a freshly stirred bad ass of a drink - holy moly it’s good 👌🏻 love the spice

[@MoKiShea]

I think this is my new favorite version!

[@user-sw7js4jw7v]

I see that sub number keep climbing with every video my man. Well deserved, glad I found your channel!

[@AndersErickson]

I'm glad you did too! Thanks!

[@midasdiepstraten4866]

Found your channel recently by an increased interest in cocktails/mixology/history since I began building my own bar. So far the best channel when it comes to cocktails; explanations are great, your character is bright and refreshing which really sets the overall theme of your channel, and so far everything I recreated or got inspired by actually tastes great. Thank you so much! Looking forward to more content (: By the way, and I don't know if you know this, "Anders" translates to "Different" from Dutch (I'm from the Netherlands), which is a nice coincidence as you are quite "anders"! :D

[@AndersErickson]

Thank you so much! I’m happy to be different - or “anders” 😉 Cheers! 🇳🇱

[@tortirion]

First time i have had everything i needed for one of your videos, i sorta watch them at random so i am always missing something or it’s a different type. This one i had all the same ingredients so i decided to make it along with you, woot! I personally prefer to rinse the glass with the absinthe, and i normally prefer a strait Cognac sazerac. But this is amazing! Definitely like the inclusion of the Angostura bitters. I am gonna try it with their orange bitters next time tho. Amazing cocktail! Thanks for this twist on it.

[@serecetascione6979]

YESSSSS! Thank you!!!!! Cheers!

[@gregwolfe540]

The Sazerac has become one of my go-to drinks. I used to use both bitters, but have recently dropped it to just the Peychauds. Also, I used 12 spritz with my atomizer and one on top just before taking a drink. Delicious drink that I first learned on your channel a couple of years ago.

[@fretless05]

Sazerac was one of the first Rye Whiskies I tried when I started exploring spirits because it was, well, cheap. It was great and seemed to fit what I'd read about rye, a little spicy, deep, and flavorful. Of course, I tried the cocktail of the same name, but I've never tried to make it with cognac; I will have to try it!

[@OldFashionedWays]

the sazerac has become one of my favorite drinks. It is so good. I did make mine with Sazerac Rye, but I like how you mixed with cognac. Gonna have to give that a try. and ok I'll add a small dash of angostura bitters as well. thanks for sharing your version. cheers

[@neil_chazin]

7 or so years ago my brother (who lives in New Orleans) sent me a bottle of Herbsaint, and I was making some sazeracs for a while (with a sugar cube, peychauds, Rittenhouse, and the herbsaint). They were good but I stopped making cocktails at home for a long while - now I just gotta grab a spray bottle and I can try this formula!

[@lostscotsman]

Another great video, thanks. We need more Az on screen though, she is always a delight when she appears with you.

[@GorgeousRoy2024]

I had my first Sazerac last Friday, possibly the best cocktail I've ever had. It wasn't long before I had another.

[@Kaijugan]

The Sazerac bar is in the Roosevelt Hotel, been there on my visits to see some family. As a guy from Louisiana, I love a good Sazerac.

[@Kylerjguitar]

Looks like a great recipe. Haven’t seen it made like this before

[@terryjohnston2344]

Delicious… and I am not typically a rye drinker … almost anything but rye …. but Anders’ Sazerac is a game changer for my taste buds. Finally…. a good and regular use for my Absinthe!

[@schneids02]

New subscriber here. Your channel is fun and fact finding. I have a bar in my basement that I built and I love making cocktails. A Sazerac is one of my favorites. I actually just discovered a split ingredient recipe with 1oz each of cognac and rye and it works great. Absinthe of my choice is Absente (big box with Van Gogh) Great work dude!

[@WilliamBarksdale]

This is has been my favorite drink for the past 5 years or so, I get them all over the country. Your recipe is pretty similar to what I make at home, the main difference is that I like to make it in an old fasioned or rocks glass, The reason is that i think you get more of the absinthe / lemon aroma when you have a drink with the larger glass.