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Sazerac and Cider

Sazerac and Cider

[Photograph: Autumn Giles]

Nothing in the long history of the Sazerac points to an affinity with hard cider, but flavor-wise, it makes great sense. 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 absinthe, which can be a bit of an oddball to mix.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

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Sazerac and Cider

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About This Recipe

Yield:makes 2 cocktails
Active time:5 minutes
Total time:5 minutes
This recipe appears in: 3 Hard Cider Cocktails to Make at Home


  • 2 sugar cubes
  • 6 dashes Peychaud's bitters
  • 3 ounces rye, such as Rittenhouse 100 proof
  • 2 dashes Pernod Absinthe
  • 4 ounces Crispin Original Cider
  • Ice
  • Lemon peel, optional


  1. 1

    In a mixing glass, saturate the sugar cubes with the bitters and muddle to break down the sugar cubes. Add ice and rye.

  2. 2

    Stir until well chilled and the sugar is almost completely dissolved.

  3. 3

    Put a dash of absinthe in each of the two serving glasses and swirl it around to coat the glass, discarding any extra. Fill the glasses with ice.

  4. 4

    Strain the chilled rye mixture evenly between the two serving glasses and top each one with two ounces cider. Garnish with lemon peel if desired and serve.

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