Main alcohol Cognac, Rye whiskey Standard garnish Lemon peel | Served Straight up; without ice Drinkware Old Fashioned glass | |
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Ingredients 1/4 oz Absinthe, One sugar cube, 1 1/2 oz Rye whiskey or Cognac, Three dashes Peychaud's Bitters Preparation Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the Lemon peel for garnish. Similar Old Fashioned, Manhattan, Peychaud's Bitters, Absinthe, Sidecar | ||
How to make a sazerac cocktail recipes
The Sazerac is a local New Orleans variation of a Cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of Cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of Cognac or rye, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey or Herbsaint are sometimes substituted. Some claim it is the oldest known American cocktail, with origins in pre–Civil War New Orleans, although drink historian David Wondrich is among those who dispute this, and American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century.
Contents
- How to make a sazerac cocktail recipes
- How to make a sazerac speakeasy cocktails
- Characteristics
- History
- Official cocktail of New Orleans
- Films
- Literature
- Television
- Brands and variants
- References
How to make a sazerac speakeasy cocktails
Characteristics
The defining feature of the Sazerac is its method of preparation, which commonly involves two chilled old-fashioned glasses. The first glass is swirled with a wash of absinthe for its flavor and strong scent. The second glass is used to combine the remaining ingredients, which are stirred with ice, then strained into the first glass. Various anisettes such as pastis, Pernod, or Herbsaint are common substitutes when absinthe is unavailable. In New Orleans, Herbsaint is most commonly used due to the absence of absinthe in the U.S. market from 1912 until 2007.
History
Around 1850, Sewell T. Taylor sold his New Orleans bar, The Merchants Exchange Coffee House, to become an importer of spirits, and he began to import a brand of Cognac named Sazerac-de-Forge et Fils. Meanwhile, Aaron Bird assumed proprietorship of the Merchants Exchange and changed its name to Sazerac Coffee House. Legend has it that Bird began serving the "Sazerac Cocktail", made with Sazerac Cognac imported by Taylor, and allegedly with bitters being made by the local apothecary, Antoine Amedie Peychaud. The Sazerac Coffee House subsequently changed hands several times, when around 1870, Thomas Handy became its proprietor. It is around this time that the primary ingredient changed from Cognac to rye whiskey, due to the phylloxera epidemic in Europe that devastated the vineyards of France. At some point before his death in 1889, Handy recorded the recipe for the cocktail, which made its first printed appearance in William T. "Cocktail Bill" Boothby's The World's Drinks and How to Mix Them (1908), although his recipe calls for Selner Bitters, not Peychaud's. After absinthe was banned in the US in 1912, it was replaced by various anise-flavored liqueurs, most notably the locally produced Herbsaint, which first appeared in 1934.
The Sazerac is a simple variation on a plain whiskey or Cognac cocktail (alcohol, sugar, water, and bitters) and could have been ordered in any latter 19th Century bar in the U.S. as a whiskey cocktail with a dash of absinthe. It was this type of variation to the cocktail that caused patrons uninterested in the new complexities of cocktails to request their drinks to be made the Old Fashioned way. By the early 20th Century, simple cocktails like the Sazerac had become a somewhat rare curiosity, which would eventually rekindle their popularity.
The creation of the Sazerac has also been credited to Antoine Amédée Peychaud, the Creole apothecary who emigrated to New Orleans from the West Indies and set up shop in the French Quarter in the early 19th Century. He was known to dispense a proprietary mix of aromatic bitters from an old family recipe. According to popular myth, he served his drink in the large end of an egg cup that was called a coquetier in French, and the Americanized mispronunciation resulted in the word "cocktail". This belief was debunked when it was discovered that the term "cocktail", as a type of drink, first appeared in print at least as far back as 1803 and was defined in print in 1806, as "a mixture of spirits of any kind, water, sugar and bitters, vulgarly called a bittered sling".
Official cocktail of New Orleans
In March 2008, Louisiana state senator Edwin R. Murray (D-New Orleans) filed Senate Bill 6 designating the Sazerac as Louisiana's official state cocktail. The bill was defeated on April 8, 2008. After further debate, on June 23, 2008, the Louisiana Legislature agreed to proclaim the Sazerac as New Orleans' official cocktail.
Films
Literature
Television
Brands and variants
The Zazarac cocktail might be a variant of the Sazerac, although it might have originated completely independent of the more famous drink. The addition of several types of bitters also makes this a spicy drink.
Sazerac is also a brand of rye whiskey produced by the Sazerac Company.