With only a couple of substitutions and served on the rocks, my Grand Sazerac only differs slightly from the original. However, it’s the only way I make the Sazerac cocktail now. Originally, I made this out of necessity because I was out of Cognac and substituted Grand Marnier for the cocktail. The first time I made it, I was making Cajun spiced pork tenderloin on the grill, and I wanted a little something to remind me of New Orleans. The Grand Marnier Sazerac was definitely the right cocktail.
The Sazerac was originally concocted in the 1850s in New Orleans. The cocktail was named after the brand of Cognac used in its preparation ‘Sazerac-de-Forge et Fils’. Now an International Bartenders Association (IBA) official cocktail. The IBA Sazerac, although complicated, is basically a 2-ounce shot served in an Old-Fashioned glass. It’s a good cocktail, but I actually prefer the Orange Sazerac on the rocks. If you’ve ever been to hot and humid New Orleans in August you’ll probably agree, ice is a good thing!
IBA Official Sazerac Ingredients
- 5-cl Cognac
- 1-cl Absinthe
- 1 Sugar Cube
- 2 Dashes Peychaud’s Bitters
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish.
The original is a great cocktail, but you should give my Grand Marnier Sazerac a try. A twist on the classic Sazerac cocktail. This cocktails combination of Grand Marnier, Rye Whiskey, and Absinthe is complex and amazing. I believe this recipe will become one of your favorites.
Here is my Grand Sazerac recipe
- 1 1/2 Ounces Rye Whiskey or Bourbon
- 1 Ounce Grand Marnier
- 1/4 Ounce Absinthe
- 1/2 Ounce Simple Syrup or 1 sugar cube
- 2 Dashes Peychaud's Bitters
- 1 Dash Orange Bitters
- Lemon Peel
- Combine all ingredients in an Old-Fashioned glass on the rocks, stir until ice cold. Garnish with a lemon peel