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+ servings
Orange sazerac with bottle of Sagamore Spirit Rye in the background

Oleo Sazerac

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Step up your Sazerac game with this riff on the Saz. Using oleo saccharum we get loads of orange flavor, add a hint of chocolate with bitters and move the volume up on the absinthe. It’s a lovely Saz that lets the rye shine through all of those flavor combinations.
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Servings 1


  • 2 dashes Peychaud’s bitters
  • 2 dashes dark chocolate bitters (don’t use one with a heat or smoke element)
  • ¼ oz absinthe
  • ½ oz oleo saccharum
  • 2 oz Sagamore Spirit Rye
  • Garnish: lemon verbena leaf and star anise


  • Combine bitters, absinthe, oleo saccharum and rye in a mixing glass and fill with ice. Stir until well combined. Serve neat or on the rocks with a lemon verbena leaf garnish and single star anise.
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