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A Sweet Twist on Tradition
The Sazerac is a cocktail steeped in history, widely recognized as one of the earliest cocktails in America. Its origins trace back to 19th-century New Orleans, where Antoine Peychaud, a Creole apothecary, served a concoction of brandy, bitters, sugar, and absinthe in his pharmacy. Over time, rye whiskey replaced brandy, becoming the signature base spirit, and the drink was christened the Sazerac—named after Sazerac de Forge et Fils, a French brandy that was initially used.
Today, the Sazerac remains a symbol of New Orleans’ vibrant cocktail culture, but variations have emerged, adding fresh twists to this timeless classic. Our take on the Sazerac substitutes the traditional rye whiskey with Barenjager Honey Bourbon, an inspired choice that adds a layer of subtle sweetness. This unique bourbon, infused with natural honey, creates a smoother, slightly floral profile while retaining the bold backbone that defines the drink.
The addition of cinnamon syrup further enhances this cocktail’s warmth, bringing a spiced depth that pairs beautifully with the honeyed notes. Peychaud’s bitters anchor the drink in tradition, delivering their signature herbal and anise accents. The absinthe rinse, a hallmark of the Sazerac, imparts a whisper of complexity, while a twist of fresh lemon peel provides a bright, citrusy aroma that balances the cocktail’s richness.
This reimagined Sazerac is perfect for those who appreciate classic cocktails but are open to exploring a sweeter, more approachable version. The Barenjager Honey Bourbon not only complements the traditional flavors but also introduces a contemporary flair that’s sure to delight both seasoned Sazerac enthusiasts and curious newcomers.
Whether you’re enjoying a cozy evening at home or hosting friends, this twist on the Sazerac offers a sophisticated yet comforting sip—a true homage to the legacy of one of America’s most iconic cocktails.
Cheers!
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Barenjager Honey Bourbon Sazerac
Ingredients
- ½ oz Absinthe
- 4 oz Barenjager Honey Bourbon
- 1 oz cinnamon syrup, (recipe below)
- 6 dashes Peychaud’s bitters
- Ice
- 2 Lemon peels for garnish
Instructions
- Pour the absinthe into two chilled rocks glasses, swirl it around to coat the inside, and then discard the excess absinthe.
- In a separate mixing glass, combine the Barenjager Honey Bourbon, cinnamon syrup, and bitters. Add ice and stir for about 30 seconds until chilled.
- Strain into the absinthe-rinsed glass (no ice).
- Twist the lemon peels over the drink to release its oils, then drop it into the glass.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cinnamon Syrup Recipe
Instructions
- In a small saucepan, combine the water, sugar, and cinnamon sticks. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Reduce heat and let it simmer for about 10 minutes to allow the cinnamon flavor to infuse.
- Remove from heat, let it cool, and strain out the cinnamon sticks. Store the syrup in an airtight container in the fridge for up to 2 weeks.
- This recipe yields about ½ cup of cinnamon syrup, which is enough for around 8 cocktails (assuming each drink uses ½ oz of syrup).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
