Deconstructed Sazerac is based on the classic Sazerac, one of the first cocktails created in the early 1830s and later became the official drink of New Orleans. Initially, brandy was the leading spirit, but the rye became the predominant liquor of choice as time passed.

The classic cocktails are perfect for using deconstruction techniques, as they are well known, and people usually know what to expect regarding flavour. My idea was to remove the Absinthe from the recipe and reintroduce a similar aroma in the foam. For instance, why foam, someone might ask, and not as ravioli or dust.

One of the reasons I chose foam was because human sensory perceptions perceive flavour. The first impression of a drink comes from its appearance, the aroma—foam, in this case—and the taste. Of course, many more factors affect the overall cocktail experience, as flavour perception is a complex and multi-faceted subject in many studies.

Yield: 1

Deconstructed Sazerac

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes


  • 2 oz Crown Royal Rye Whiskey
  • 1 cube of sugar
  • 3 dashes Peychaud's Bitters
  • Anise foam*


In a mixing glass, muddle sugar cubes and bitters. Add whiskey and ice. Stir for 15-20 sec. Strain into a cocktail glass. Top with Anise foam. Optional - spay with lemon oil on top of the foam.

Anise Foam

Make anise simple syrup by mixing

1 cup of sugar

1 cup of water

2-3 tsp of anise seeds or 5 Star anise, simmer for about 15 min. Remove from the stove and let it steep for 1 hour. Double strain.

Add 0.5% of the liquid Xanthan gum, blend using an immersion blender, and try not to incorporate too much air. Strain into an iSi-style dispenser and charge with an N20 cartridge; follow the manufacturer's instructions on charging your particular canister.

Shake it a few times and put it in the fridge for several hours.

I have another post on how to make foams in general.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 337Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 194mgCarbohydrates: 21gFiber: 2gSugar: 6gProtein: 3g

This data was provided and calculated by Nutritionix.


Skip to Recipe
Scroll to Top