Rye, Cognac or Both? The Great Sazerac Debate – Masterclass



The Sazerac is one of the oldest cocktails and synonymous with New Orleans, but its exact origins and, crucially, its base spirit is one of the bartending world’s longest running arguments. So, should it be made with rye or cognac…or both?!

Absinthe louche deep dive (for the fellow geeks out there!)

Allegedly Original Sazerac (Cognac)

60ml (2oz) cognac
5ml (1/6 oz) sugar syrup
4 dash Peychaud’s bitters
10 – 15ml (1/3 – 1/2oz) absinthe to rinse
Lemon twist to garnish

Actual Original Sazerac (Rye)

60ml (2oz) rye
10ml (1/3 oz) sugar syrup
4 dash Peychaud’s bitters
10 – 15ml (1/3 – 1/2oz) absinthe to rinse
Lemon twist to garnish

“New York” / Dale DeGroff Sazerac (Split Base)

30ml (1oz) rye
30ml (1oz) cognac
7.5ml (1/4 oz) sugar syrup
4 dash Peychaud’s bitters
10 – 15ml (1/3 – 1/2oz) absinthe to rinse
Lemon twist to garnish

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