The Bourbon Sazerac swaps the traditional rye for bourbon. Bourbon's corn-sweet roundness gives a gentler, more approachable Sazerac — less peppery bite, more vanilla and caramel beneath the Peychaud's and the anise.
The Sazerac, with its sharp edges sanded down.
Rye Against Bourbon
Rye is the traditional Sazerac base, and its dry, spicy character is part of the drink's austere reputation. Bourbon, sweeter and rounder, pulls the Sazerac toward comfort — the absinthe and Peychaud's still define it, but the whiskey no longer fights back.
A Common, Honest Swap
Plenty of drinkers simply prefer bourbon, and plenty of bars pour the Sazerac that way without comment. It is not the historical recipe — the Sazerac began on Cognac and matured on rye — but it is an easy, genuine, and widely poured version.
Keep the Rest Honest
Soften the base, but not the rest. The absinthe rinse and a firm three dashes of Peychaud's are what keep a Bourbon Sazerac a Sazerac — without them, it is merely a bourbon Old Fashioned with anise.
The Sazerac Family
New Orleans' own — rye, sugar, and Peychaud's bitters, stirred in an absinthe-rinsed glass.
- 2 ozRye whiskey
- 1 cubeSugar
- 3 dashesPeychaud's bitters
The Sazerac as it began — Cognac in place of rye, the original recipe.
- 2 ozCognac
- 1 cubeSugar
- 3 dashesPeychaud's bitters