Sous Vide Sazerac

Sous Vide Smoked Sazerac


Cozy up by the fire with our take on America’s oldest cocktail.


Smoked Rye

1 orange-sized chunk of Maple Wood
375 ml Bulleit Rye, chilled
1 tsp Grapeseed Oil


1.5 fl oz Smoked Rye
1/2 fl oz Turbinado Sugar Syrup
2 dashes Peychauds bitters
1 dash Angostura Bitters
1/4 fl oz Herbsaint
1 wide Orange Peel



  • Crème Brulee Torch
  • Sous-Vide Circulator
  • Vacuum Sealer
  • Sous-Vide Pouches
  • Tongs
  • Heat Proof Container


Prep Time: 10 mins; Sous-Vide Cooking Time: 4 hours


makes 12 fl oz or 8 cocktails

Tips & Tricks

Resources: You can find sous-vide pouches, circulators, smoking gun and other tools at


For Smoked Rye:

  1. Char the maple wood in a woodfire oven or with a crème brûlée torch.
  2. Look for a nice, toasty char before removing.
  3. Once the wood stops smoking, place in a sous-vide bag with the cold spirits and chill by submerging the bag in ice until the liquid remains at 6°C (42°F) or below.
  4. Seal the bag with a chamber vacuum sealer.
  5. Submerge bag in a water bath set at 70°C (158°F) and cook for 4 hours. Strain the spirits through a sieve lined with a coffee filter. Chill and reserve.

To build cocktail:

  1. Fill an Old-Fashioned glass with ice.
  2. Fill a mixing glass with ice and pour in the rye, syrup, and bitters.
  3. Stir well to chill, about 30 seconds.
  4. Remove ice from the Old-Fashioned glass and add Herbsaint.
  5. Swirl to coat the inside of the glass – discard remaining Herbsaint.
  6. Strain the cocktail into the glass.
  7. Squeeze the orange peel into the drink to release the oils.
  8. Gently run the peel around the edge of the glass, then place it on a pick to garnish the glass.
  9. If desired for an extra smoky presentation, place the cocktail in an enclosed container and using a smoking gun, fill it with smoke and wait two minutes, then release the smoke and serve the cocktail.

Got a Sous Vide Question?

Ask Dr. Bruno Goussault, the master of sous vide.

Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!

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