Commander’s Palace Sazerac

Name: Commander's Palace Sazerac
Prep time: PT0D0H0M
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: Makes 1 cocktail
Ingredients: ½ oz. absinthe, preferably Lucid; 2 oz. rye whiskey; ¼ oz. simple syrup; 3 dashes Peychaud’s bitters; 1 dash Angostura bitters; 1 lemon zest strip

To get the iconic New Orleans cocktail just right, follow these simple instructions.

Serves
Makes 1 cocktail
Time
5 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JESSIE YUCHEN

By SAVEUR Editors

Updated on October 27, 2023

Making Louisiana’s official state cocktail like a seasoned New Orleans bartender is easier than you think. This recipe from Commander’s Palace calls for absinthe, but if you can't find it, substitute another anisette such as Herbsaint or pastis.

Ingredients

½ oz. absinthe, preferably Lucid
2 oz. rye whiskey
¼ oz. simple syrup
3 dashes Peychaud’s bitters
1 dash Angostura bitters
1 lemon zest strip

Instructions

Step 1

In an old-fashioned glass, swirl the absinthe to coat with a film, pouring out any excess. Fill the glass with ice.

Step 2

In a cocktail shaker filled halfway with ice, gently stir the rye, simple syrup, Peychaud’s bitters, and Angostura bitters until ice-cold, 20–30 seconds.

Step 3

Discard the ice in the glass. Strain the cocktail into the glass, then rub the rim with the lemon strip and drop it into the sazerac.

In an old-fashioned glass, swirl the absinthe to coat with a film, pouring out any excess. Fill the glass with ice.
In a cocktail shaker filled halfway with ice, gently stir the rye, simple syrup, Peychaud’s bitters, and Angostura bitters until ice-cold, 20–30 seconds.
Discard the ice in the glass. Strain the cocktail into the glass, then rub the rim with the lemon strip and drop it into the sazerac.