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Sazerac Cocktail Day is commonly observed on June 23, promoted by The Sazerac House in New Orleans. The cocktail was named the official cocktail of New Orleans in 2008.

The earliest Sazeracs were made using a French brandy called Sazerac de Forge et Fils Cognac, which was mixed with half a teaspoon of cold water, a sugar cube, a lemon peel, and four dashes of bitters.

The purported mastermind behind this libation was pharmacist Antoine Amédée Peychaud, who moved from the French colony of St. Domingue to New Orleans around 1800. (Peychaud is also known for selling his namesake bitters, which have become staples of cocktail bars around the world.)

Around 1885, the cognac in the recipe was swapped out for American rye whiskey, which remains the standard spirit used in Sazeracs. The preparation process is also noteworthy: While the drink is mixed in one glass, another chilled cocktail glass is swirled with a wash of absinthe; the ingredients are then poured into the absinthe-scented glass and served immediately.