Smoked Sazerac

Name: Smoked Sazerac
Ingredients: 2 oz Rye Whiskey; .25 oz Ginger Cinnamon Syrup; 3 dash(es) Peychard’s Bitters; 1 dash(es) Angostura Aromatic Bitters; .25 oz Absinthia Absinthe Verte; 1 tsp Cherry Wood Chips

+ 2 Likes

By Gidget

Made with a product from a current or former Crafted Pour partner. The creator may have received free product or other incentives from the brand.

Submitted on: September 29, 2025

Essentials

Spirit Forward

The Sazerac cocktail has a long history dating back to the 1830s and was widely considered the first cocktail, along with its close cousin, the Old Fashioned. It was created by Antoine Amedee Peychaud, a pharmacist from Haiti who relocated to New Orleans during the Haitian Revolution. He opened an apothecary where he sold his namesake, Peychaud’s Bitters. He originally combined his bitters with brandy, sugar, and water and sold them as a health elixir. It was said to have grown in popularity, an...

Ingredients

2 oz
Rye Whiskey

.25 oz
Ginger Cinnamon Syrup

3 dash(es)
Peychard’s Bitters

1 dash(es)
Angostura Aromatic Bitters

.25 oz
Absinthia Absinthe Verte

1 tsp
Cherry Wood Chips

Tools

Mixing Glass
Jigger
Cocktail Strainer
Double Rocks Glass
Bar Spoon
Spray Bottle
Knife
Cutting Board
Small Saucepan
Measuring Cup
Cocktail Smoker

Instructions

Garnish

Lemon Peel

Build

Stir & Strain

Glass

Old Fashioned/Rocks

Estimated strength

About 30% ABV (estimate)

By Gidget

Fun Craft Cocktails

Hi, I'm Gidget. After 30+ years in the spa/resort industry, I wanted to create an online business. What started out as a summer hobby quickly became a passion for creating beautiful craft cocktails for my family and friends. I started my website funcraftcocktails.com in the summer of 2022 and and became a certified mixologist. When I started creating cocktail reels on Instagram, I discovered that I also have a love of photography/videography and writing! I have always been very theatrical, taki...

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1. Add the water, demerara sugar, ginger, and cinnamon to a small saucepan. Stir. Heat on medium until it comes to a boil. Stir again. Turn the heat down to low and let it simmer for 15 minutes. Remove from heat and let cool. 2. Place a double rocks glass in the freezer to chill. Add the whiskey, ginger‑cinnamon syrup, Peychaud’s Bitters, and Angostura Bitters to a mixing glass. Stir with a bar spoon. Add ice and stir again, chilling thoroughly. Take the glass out of the freezer and spray the i...

Editor's Note

A smoked Sazerac that swaps the classic sugar cube for a ginger‑cinnamon syrup and finishes under cherry‑wood smoke, adding aromatic depth to the rye base.

Links

Smoked Sazerac

Ratings & Comments (1)

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Crafted Pour

22 October 2026

This sounds like a fantastic, elevated take on a Sazerac! Do you happen to have the specific measurements for the water in your ginger cinnamon syrup recipe so others can replicate it perfectly?