Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Sazerac
Ingredients
Directions
Prepare the glass
Coat the inside of the glass with a film of absinthe.
Mix and serve
Stir the rest of the ingredients together in a mixing glass with ice.
Strain into the absinthe coated glass.
Garnish with lemon peel and serve.
Nutrition, whole recipe (rough)
Counts 2 of 5 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rye | 1 slice (32g) | 83 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Brandy | not in our table | 0 |
| Whiskey | not in our table | 0 |
| Syrup | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Sugar + syruptop 6% of all pairsSmell alikestrongCooked together5,842 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Brandy + sugartop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Brandy + syruptop 22% of all pairsSmell alikelowCooked together561 recipes
Brandy and sugar barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Brandy or rye whiskey
- Forms the spirit base, providing the main body and warmth of the drink.
- Peychaud's bitters
- Adds aromatic, herbal and slightly spiced flavour that defines the drink's character.
- Sugar syrup
- Adds sweetness that balances the bitterness and strength of the spirit.
- Absinthe
- Contributes strong anise aroma that perfumes the glass and the drink.
The step that matters
Coating the glass with absinthe. Absinthe is very strong, so only a thin film should remain after the glass is coated. Pouring out the excess keeps its aroma as a fragrance rather than letting it overpower the whiskey and bitters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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