Similar Recipes

Sazerac Cocktail
A powerful, brawny cocktail of rye, absinthe, and Peychaud's bitters, the Sazerac is timeless for a reason.
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.
Peppery Ginger Cider
This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.
Orchard Boulevardier
The classic boulevardier is a favorite of ours: it's like a negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
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.
Apple Brandy Old-Fashioned
An Old-Fashioned Whiskey Cocktail is a simple mixture of whiskey, sugar, bitters and a citrus peel. It is a sublimely simple and delicious preparation for a wide range of spirits besides just whiskey—rum, tequila, brandy—and a fine apple brandy is no exception. Showcasing the earthy flavor of fermented apples with just a bit of sugar and bitters is a perfect preparation to enjoy classic holiday flavors in a new way.
Gramercy Tavern's Old Orleans
Tart and aromatic cider blends with sweet orange curaçao, and spicy bitters to create a warming autumn cocktail.
Pop! Cider
A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate.
Mott and Mulberry
This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet.
Apricot Rhyme
Rye plus thyme (rhyme, get it?). This cocktail from Ryan Gannon of The Spotted Pig is herbal on the nose, more fruit-forward on the finish.

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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.

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