Cure’s Sazerac

Cure | New Orleans

At New Orleans’ Cure, the evolution of the house Sazerac began well before the bar opened in 2009, and was solidified by 2010. The recipe hasn’t changed since.

Numerous ryes were considered, but the team landed on Sazerac 6-year-old rye as the base for their signature serve. Though it was easy to agree on Peychaud’s bitters, the amount required some experimentation. For precision and consistency, Cure relies on drops from a medicine dropper instead of dashes, which can vary based on the dasher opening and fullness of the bottle. Specifically, they landed on 21 drops, roughly the equivalent of three dashes.


Serving: 1

  • 2 ounces rye, preferably Sazerac 6-year-old rye
  • 1/4 ounce Demerara syrup (see Editor's Note)
  • 3 dashes (or 21 drops) Peychaud's bitters
  • Herbsaint Original 100 proof, in a atomizer

Garnish: lemon peel

  1. Season a chilled double Old-Fashioned glass with 4 atomizer sprays of Herbsaint, taking care that the Herbsaint is only sprayed inside the glass.
  2. In a mixing glass, stir rye, Demerara syrup and bitters without ice to integrate the liquids. Then add 5 or 6 Kold-Draft ice cubes, and stir for 40 revolutions to chill.
  3. Strain into prepared glass, pouring as close to the glass as possible.
  4. Express the lemon peel on the outside of the glass: first the front, then each side, then dab the peel on the back of the glass.
  5. Roll up lemon peel and mount it on the side of the glass to garnish. The peel can be placed in the drink if a brighter flavor is preferred.
Editor's Note

Demerara Syrup
In a small saucepan over medium heat combine 2 parts Demerara sugar to 1 part hot water. Stir until sugar dissolves. Do not boil. Once sugar dissolves, remove from heat and allow to cool. Keeps, refrigerated, for up to 2 weeks.