The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.70)
| 1 dash | Absinthe | base |
| few dashes | Peychaud bitters | base |
| 1 jigger | Whiskey — bourbon or Scotch | base |
| 1 dash | sweet vermouth — Italian vermouth | modifier |
- Build and serve cold.
Sazerac
Sazerac is Peychaud bitters, absinthe, a touch of Italian vermouth, and bourbon or Scotch.
Variants (3)
The Artistry of Mixing Drinks by Frank Meier (1936, p.39)
| 1 dash | Angostura bitters — Angostura Bitters | base |
| 1 glass | brandy — Sazerac Brandy | base |
| 1 teaspoon | curacao — Curaçao | modifier |
| 1 dash | Pernod — Anis 'Pernod fils' | modifier |
- Stir well, pour into a chilled cocktail glass containing a dash of Pernod, and serve.
Café Royal Cocktail Book by W. J. Tarling (1937, p.187)
| 1 piece | lemon peel | acid |
| 1 dash | Absinthe — Absinthe | base |
| 1 glass | rye whisky — Rye or Canadian Club Whisky | base |
| 1 lump | sugar — Sugar | base |
| 1 dash | Angostura bitters — Angostura Bitters | bitter |
- Stir and strain into another glass that has been cooled.
Garnish: Squeeze lemon peel on top.
Lineage reconciliation
- Sazerac [IBA] uncertain_match · review confidence
- Sazerac [TheCocktailDB] modern_spec_for · medium confidence
See also: Creole
There is much confusion between the "Sazerac" Brandy Cocktail and the "Zazarac" Cocktail originally made in New Orleans.