Sazerac Cocktail Syrup

September 18, 2013

I first heard about cocktail syrups a few years ago via Jamie Boudreau, bartender and owner of Canon in Seattle, WA. I was particularly fascinated with the concept of enjoying the taste of a cocktail, yet presented in a completely different form. For this recipe I decided to experiment with the Sazerac. This classic cocktail has a rather complex flavor profile, which made for an intriguing syrup. Use it to replace the sugar or simple syrup normally found in a Sazerac. Or for dessert, drizzle it on some vanilla ice cream with fresh raspberries. The possibilities are endless!!

Sazerac Cocktail Syrup // HonestlyYUM

Sazerac Cocktail Syrup // HonestlyYUM

Sazerac Cocktail Syrup // HonestlyYUM

Sazerac Cocktail Syrup // HonestlyYUM

Sazerac Cocktail Syrup // HonestlyYUM

Sazerac Cocktail Syrup

A cocktail syrup using the ingredients from the classic Sazerac. Can be used as a dessert sauce, or in place of simple syrup in a sazerac cocktail.
Servings: about 1 cup



  1. Add the sugar, rye, bitters, and absinthe to a small saucepan over low heat. Stir constantly until the mixture just reaches a simmer and sugar has completely dissolved. Immediately remove from heat and let cool to room temperature.
  2. Transfer the syrup to a jar and store in the refrigerator.
  3. I like to serve the syrup over vanilla ice cream with a few fresh raspberries.

(images by HonestlyYUM)


I made this using your exact recipe. I just want to say that it is AMAZING! I used raspberries and all.

It looks incredibly stylish, and the sazerac is my #1 drink of choice.

This is brilliant. So much application for cocktail syrups in/out of cocktails. On a side note, I was recently introduced to Fernet chocolate mousse. Delicious stuff.

Whaaaaat? Are you serious Kevin…I’m most definitely looking into that. I just so happen to be sipping some Fernet right now 😉

OMG, that picture is gorgeous! I’m going to make this!

This is just stunning, particularly the use of this syrup drizzled over an ice cream dessert. Thank you for sharing your artistry, again!!

This post makes me smile, because it reminds me of when I was very young and had ice cream one night with my family. My parents got to have the “adult” syrup and I was “stuck” with chocolate. Although I’m an ice cream fanatic I kind of forgot about liquor syrups. I’m going to have to give this a try.

That’s awesome Katy! Hey, being “stuck” with chocolate can’t be that bad 😉

Beautiful photos again Todd. The syrup seems very simple to make and pouring over ice cream? With raspberries no less? Wow. Just, wow!

Canon used to be my favorite bar in Seattle before it got over run by frat kids..haha. That aside, I love the fact that you drizzled this syrup over ice cream.

Thank you Nicole! Isn’t Canon right next to a University? I guess that might explain it 😛 Still, an amazing bar, and Jamie has some serious knowledge.

What a gorgeous cocktail! I love the way you’ve served it with ice cream and berries- perfectly impressive yet easy for wrapping up a dinner party. Do you think this could work just as well using Calvados? I just might have to try that…with cinnamon ice cream.

Thank you Rachael. I think Calvados would be just fine. The whole idea is basically to sub the water in a simple syrup for your spirit. Also, I went with a 2:1 ratio of sugar to spirit so that it would be thick enough to warrant drizzling over ice cream. Calvados is perfect for dessert though. I think you have some taste testing to do!

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