Get Festive For Mardi Gras With This Sazerac Recipe

This Mardi Gras, bring a taste of The Big Easy to your kitchen with a quintessential New Orleans cocktail: the Sazerac. We aren’t kidding—in 2008, this libation was voted the city’s official cocktail by the Louisiana House of Representatives. If you’re a fan of an Old Fashioned, this relative might be the drink for you—but keep in mind, the Sazerac isn’t for the faint of heart. Combining sugar, bitters, and rye whiskey in an absinthe-coated glass, it’s served with no ice, no nonsense, and no fancy garnish—just a lemon peel, if your heart desires it.


(Serves 1)

1 teaspoon absinthe (can substitute anise-flavored liqueur, such as pastis)
1 teaspoon sugar
3 dashes Peychaud’s bitters
1 dash Angostura bitters
lemon peel
1 teaspoon water
2 ounces rye whiskey
ice cubes

1. To a chilled Old Fashioned glass, add absinthe. Rotate glass to thoroughly coat inside, then pour out any excess. Set aside.

2. In a mixing glass (not prepared Old Fashioned glass), muddle together sugar, bitters, lemon peel, and water until sugar is dissolved and mixture is fully combined. Add rye whiskey and ice cubes; stir until combined and well-chilled, about 1 minute.

3. Strain rye mixture over prepared Old Fashioned glass. Garnish with a fresh lemon peel, if desired. Enjoy!

Recipe contributed by Plated Recipe Editor Sara Heegaard.

This article is intended for individuals 21-years-old and over. Please drink responsibly.

Looking for more ways to get more veggies in your life? Try ordering Plated!


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