Raise a Toast to the Official Drink of New Orleans: The Sazerac!

Welcome to New Orleans, the birthplace of America's first mixed drink – the Sazerac. This classic cocktail has been enjoyed and savored in the city since 1838, and it still remains a favorite today. With its unique blend of , , absinthe, and Peychaud's Bitters, it's no wonder why this cocktail has become the official drink of New Orleans.

The Sazerac was originally created by Antoine Amedie Peychaud, a New Orleans apothecary. In 1838 he created his own special bitters and mixed it with French to create the Sazerac. It quickly gained popularity among local coffeehouses and by 1850 had become the country's first branded cocktail.

The original recipe for a Sazerac included Cognac along with Peychaud's Bitters and sugar; however, in 1870 Rye whiskey replaced Cognac as the main spirit used in the cocktail due to an absinthe ban that had been put into effect in France. This change is what we now know as “the iteration” of a Sazerac.

Today you can find many variations of this classic cocktail at bars throughout New Orleans. Some establishments use different types of whiskey while others add more ingredients like angostura bitters or orange to make their own spin on this timeless favorite. No matter which variation you try though, one thng will remain true: The traditional recipe for a Sazerac tastes like no other cocktail out there!

So if you're ever in New Orleans and looking for something unique to sip on then look no further than the beloved Sazerac! Whether you prefer rye whiskey or in your drink, be sure to add some absinthe and a twist of lemon for an unforgettable experience that truly captures the spirit of The Big Easy!

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The Main Drink of New Orleans

The main drink in New Orleans is the Sazerac, a classic cocktail made with Cognac, whiskey and absinthe. The recipe varies slightly from bar to bar, but the traditional version includes a sugar cube soaked in Peychaud's bitters and topped with Herbsaint or absinthe. It is then combined with cognac or rye whiskey, stirred with ice and strained into a chilled glass. This iconic New Orleans has become an international favorite and continues to be enjoyed around the world today.

New Orleans' Signature Drink

New Orleans is widely known for its iconic cocktail, the Sazerac. This classic cocktail was first created in the city's French Quarter in the early 1800s and is still a popular choice among locals and visitors alike. The classic recipe calls for rye whiskey, cognac or bourbon, absinthe, Peychaud's Bitters and a twist of lemon. Although this classic version remains popular, many variations have been created over the years to suit different tastes. The Sazerac is one of New Orleans' signature drinks and it has become an integral part of local culture.

The Origin of the New Orleans Drink

The Sazerac is a cocktail that can trace its roots all the way back to 1838 in New Orleans. Developed by Antoine Amedie Peychaud, a local apothecary, the Sazerac is said to be the world's very first branded cocktail. The drink consists of French brandy and Peychaud's special bitters, and quickly became popular after its invention. By 1850, it was the country's most well-known cocktail, and today it is a signature drink of New Orleans. Enjoyed around the world, the Sazerac remains a beloved classic that will never go out of style!


New Orleans is an iconic city full of culture and history, and the Sazerac is one of its most beloved symbols. Invented in the 19th century, the modern iteration consists of rye whiskey, absinthe, and bitters. It's a unique drink that has been enjoyed by locals and tourists alike for many years. With its bold flavors and long history, it's no wonder the Sazerac remains one of New Orleans' favorite beverages to this day.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.