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One of the oldest known cocktail

[Classique] [Fort] [Glamour] [Nuit d'hiver] [Retro]

Ingrédients [ oz | cl ][ Mon bar ]
1 12 oz Rye Whiskey[ Ajouter ]
14 oz Absinthe[ Ajouter ]
3 gouttes Peychaud's Bitters[ Ajouter ]
1 Sugar Cube[ Ajouter ]
Méthode: Sur glace
Verre: old-fashioned
  1. Pour some absinthe into a cold old-fashion glass and have it coat the inside by swirling it on the sides.
  2. Removed the excess of asbinthe.
  3. In another glass, muddle the sugar cube (or simple syrup) with the bitter.
  4. Add rye to the second glass and stir the mixture.
  5. Pour into the absinthe-coated glass
  6. Garnish with a lemon peel.

Volume: 1,8 oz
Unités d'alcool: 2,2 verres standard
Alcool par volume (ABV): 42%


Nombre de visionnement: 68841
Evaluation moyenne: 8,9 (8 évaluations)

Mon évaluation


According to Wikipedia:

The Sazerac is one of the oldest known cocktails, with its origins in pre-Civil War New Orleans, Louisiana. The original drink is based on a combination of Cognac and bitters created by Antoine Amédée Peychaud in the 1830s, and is reported to be the first cocktail ever invented in America.

Since its creation, many different recipes have evolved for the drink, usually involving some combination of Cognac, rye whiskey, absinthe or Herbsaint and Peychaud's Bitters.

The Sazerac cocktail was named by John Schiller in 1859 upon the opening of his Sazerac Coffee House in New Orleans.

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    Absinthe and Brandy—The Bombay Cocktail

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Ajouter un commentaire pour ce drink:

Personally I prefer it without absinthe, otherwise it just tastes anise.

Commentaire par JohnMarston le 2015-08-06 04:40:27

Have yet to order in NOLA and oddly enough despite being the "oldest known cocktails" I've gotten enough ""HUH a WHAT?" looks and responses that I just don't ask anymore here in VA- But I've made it the "correct" way at home down to muddling the sugar cubes with the bitters, but honestly, it tastes just great if I make it the "lazy way" which is what I call my lazy sazarac...just use an old fashioned glass put some crushed ice in (from the fridge door of course!haha) and shake in around 4 bitters give or take, pour in around 2oz either Rye whiskey OR Cognac- have used both and both are great in their own way- then I honestly use more like a half ounce of Absinthe as I LOVE the flavor then I use somewhere around 1/2-1oz simple syrup depending on my mood and just stir- if I have it handy I will squeeze a tiny lemon wedge or just a peel in too. LOVE it!!:-)

Commentaire par kittymomma le 2014-12-02 22:47:15

Ajouté par David le
Dernière mise-à-jour le 2010-12-23 18:07:51
Statut: Aprouvé