How to Make a Sazerac – Video

 

How to Make a Sazerac

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.[2] The drink is most traditionally a combination of cognac or rye, absinthe,Peychaud’s Bitters, and sugar, although bourbon whiskey and/or Herbsaint are sometimes substituted. Some claim it is the oldest known American cocktail,[3] with origins in pre–Civil War New Orleans, although drink historian David Wondrich is among those who dispute this,[4] 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.  Sourced: Wikipedia 

Video: YouTube

Also check out Top 10 Classic Cocktails

Ingredients

Instructions

  1. Put the sugar cube in a mixing glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.
  2. Add the rye, both bitters, and ice and stir until chilled, about 30 seconds.
  3. Add the absinthe to a chilled Old Fashioned glass. Turn the glass to coat the sides with the absinthe, then pour out the excess.
  4. Strain the rye mixture into the absinthe-coated glass.
  5. Twist and squeeze the lemon peel over the glass. Rub the rim of the glass with the peel, drop it into the cocktail, and serve.

Recipe from: Chow

History

Around 1850, Sewell T. Taylor sold his New Orleans bar, The Merchants Exchange Coffee House, to become an importer of spirits, where he began to import a brand of cognac named Sazerac-de-Forge et Fils. Meanwhile, Aaron Bird assumed proprietorship of theMerchants 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 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 1908 The World’s Drinks and How to Mix Them, although this 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 US 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 be made the Old Fashionedway. 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 that 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.”.

Source: Wikipedia

 

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