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+ servings
chocolate sazerac with orange garnish

Chocolate Sazerac

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
This chocolate Sazerac riff adds a touch of chocolate bitters and chocolate liqueur but leaves the basic balance of the cocktail intact, making the combination of earthy cocoa notes and cool absinthe irresistible to licorice lovers.
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Course Drinks
Cuisine rye cocktail
Servings 1


  • 2 oz rye whiskey
  • ¼ oz simple syrup
  • ¼ oz crème de cacao
  • 2 dashes Peychaud’s bitters
  • 2 dashes chocolate bitters
  • Absinthe rinse or mist from atomizer (I used Copper and Kings Absinthe)
  • Orange peel


  • Combine whiskey, simple, liqueur and bitters in a mixing glass and add ice. Stir until well-chilled. Strain into a rocks glass rinsed with absinthe. Express an orange peel over the cocktail and discard the peel.
Keyword absinthe, bitters, rye, whiskey cocktail
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