How to Make a Perfect Sazerac with Bourbon

bourbon sazerac cocktail in an old fashioned glass with lemon peel

The Sazerac cocktail holds a storied place in cocktail history, often associated with New Orleans and typically made with rye whiskey. However, making a Sazerac with bourbon offers a distinctly rich and rounded flavor profile, swapping the spicy bite of rye for warmer vanilla and caramel notes. This version respects tradition while embracing the full-bodied character of bourbon.

Essential Ingredients for a Bourbon Sazerac

60 ml quality bourbon (preferably 45–50% ABV)
7.5 ml simple syrup (1:1 ratio, use rich syrup for a silky mouthfeel)
3 ml absinthe (or a quality absinthe substitute)
2 ml Peychaud’s bitters (for the classic New Orleans profile)
Lemon peel (for garnish and aromatic oils)

Step-by-Step Bourbon Sazerac Recipe

Chill an old fashioned glass by filling it with ice and setting it aside.
Add 3 ml absinthe to a second glass. Swirl to coat the inside, then discard excess absinthe—just a faint coating should remain.
In a mixing glass, combine 60 ml bourbon, 7.5 ml simple syrup, and 2 ml Peychaud’s bitters. Fill with ice.
Stir the mixture well—20 to 25 seconds—to ensure proper dilution and a velvety texture.
Discard the ice from your pre-chilled glass and strain the bourbon mixture into the absinthe-rinsed glass.
Express the oils from a strip of lemon peel over the drink. Rub the rim with the peel, then use it as garnish or discard, depending on your preference.

Why Use Bourbon in a Sazerac?

Traditionally, the Sazerac called for rye whiskey, delivering spice and dryness. Bourbon introduces sweetness and deeper notes of caramel, vanilla, and oak—a satisfying balance to the bright, herbal character of absinthe and aromatic bitters. If you prefer a rounder, softer old fashioned–style cocktail, a Sazerac recipe with bourbon is a bold choice that doesn’t stray far from the drink’s historical soul.

Choosing the Right Bourbon for Your Sazerac

Look for a high-quality bourbon in the 45–50% ABV range; higher proof spirits hold their flavor after dilution.
Avoid overly woody or smoky bourbons—balance and roundness work best against absinthe and bitters.
Classic choices include Buffalo Trace, Four Roses Small Batch, or Elijah Craig Small Batch.

bottle of bourbon whiskey next to a Sazerac cocktail glass

Tips for Enhancing Your Bourbon Sazerac

Use freshly prepared simple syrup; rich syrup (2:1 sugar to water) provides extra body.
Express the lemon peel over the drink to maximize citrus oils—skip squeezing juice into the cocktail.
Consistent glass chilling prevents rapid dilution and keeps the Sazerac’s texture intact.
If you don’t have absinthe, Herbsaint or another anise-forward liqueur offers a serviceable rinse.

A Brief History and Notable Variations

The Sazerac traces its roots to 19th-century New Orleans, where it began as a cognac-based drink before rye whiskey became standard. Bourbon Sazeracs carry on this spirit of adaptation. For a memorable twist, add a few ml of orange bitters or swap Peychaud’s for Angostura to play with spice and depth. Some bartenders experiment with split-bases: equal parts bourbon and rye, or even a dash of cognac for extra complexity.