Similar Recipes

Sazerac and Cider
The true apple flavor of hard cider is a natural partner for a warming spirit like rye and even plays well with the anise and botanicals in Pernod, which can be a bit of an oddball to mix.
Duck Fat Sazerac
When subjected to the fat-washing process, rye takes on an incredibly rich and silky texture. This luxurious cocktail from from Haddingtons in Austin, Texas tastes clean, nutty, and not the least bit cloying.
Cocktail à la Louisiane
First documented 70 years ago in Arthur's Famous New Orleans Drinks and How to Mix 'Em, the Cocktail à la Louisiane has been largely ignored since then. It's worth the effort to search out the ingredients (or a talented bartender in a well-stocked establishment) and bring this drink into the 21st century.
Vieux Carré
Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.
Bourbon Renewal Cocktail
This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common. Sweet crème de cassis mixes with oaky bourbon to produce a delicious take on the classic whiskey sour.
The Federation
This Sazerac variation swaps in añejo tequila instead of rye and uses creme de cacao for sweetener.
The Appetizer No. 4
In general, bourbon tends to work best in cocktails when its flavor can stand front and center, lightly adorned by trace amounts of other ingredients. Here's a drink that fits the bill: the Appetizer No. 4.
Frisco Sour
A complex rye cocktail in which Benedictine plays a small but delicious role, the Frisco Sour marries the spiciness of rye to the sweet herbal qualities of Benedictine. But because Benedictine's sweetness can so easily overpower other ingredients, it's held in check here by lemon juice. In this dry, bracing drink, rye takes the forefront.
Architects and Kings
Bartender Josh Relkin developed this recipe for Sable Kitchen & Bar in Chicago. It plays on the bitter side of coffee, adding herbal amaro and spicy bitters. Topped with whipped cream, it's a great way to wind down after dinner.
Nouveau Carré
Inspired by the New Orleans classic Vieux Carre, the Nouveau Carre adds a couple of tweaks to the recipe, not only substituting anejo tequila (or anejo sotol) for rye and cognac, but swapping the original's sweet vermouth for the light orangey brightness of Lillet.

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Sazerac Cocktail

A powerful, brawny cocktail of rye, absinthe, and Peychaud's bitters, the Sazerac is timeless for a reason.

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