Geoffrey Zakarian's Sazerac Cocktail Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Geoffrey Zakarian

Sazerac Cocktail

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1 cocktail
To celebrate Mardi Gras and the city of New Orleans, I decided to make NOLA’s first cocktail, the Sazerac. This drink was originally made with cognac and absinthe, but when the European supply of cognac was cut off to New Orleans, American rye whiskey was substituted. This drink is served in a very cold glass and is full of citrus and aromatic bitters. Enjoy!



  1. In a mixing glass or cocktail shaker, add the sugar cube followed by the Peychaud's and Angostura bitters. Muddle to dissolve the sugar. Add some ice and the whiskey to the glass and stir until well combined and chilled.
  2. Coat the inside of a chilled rocks glass with the absinthe and pour off excess into a bowl, or add it to the whiskey mixture if desired, discarding the rest. Pour the whiskey mixture into the chilled glass. Run the lemon peel around the rim of the glass, then toss the lemon peel into the glass.