Sazerac
Description
The Sazerac cocktail, a classic New Orleans libation, blends the smooth complexity of rye whiskey with the subtle sweetness of cognac, a shining example of interdisciplinary learning.
DifficultySecondary
Ingredients
Parts show the authored ratios. Choose ML or OZ to select servings or a batch.
- 1.25 parts Rye Whiskey
- 1.25 parts Cognac
- 1 bar spoon Simple Syrup
- 2 dashes Orange Bitters
- 2 dashes Angostura Bitters
- As needed Absinthe · glass rinse
- As needed Lemon Peel · garnish
Directions
Stirred
Stir the mixing ingredients with ice until chilled.
Additional steps & variations
- Before mixing: rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
- Use a mixing glass for the remaining mixing ingredients and stir until well-chilled.
- Strain into the prepared glass.
- Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
Contributors
Ian
History
The Sazerac cocktail, often hailed as America's first cocktail, has a rich history rooted in New Orleans. Originating in the early 19th century, it began as a medicinal remedy crafted by Antoine Peychaud, a Creole pharmacist, who mixed his family's bitters with cognac. This concoction gained popularity at the Sazerac Coffee House, where it acquired its name. As the years passed, absinthe replaced the original French brandy, giving the drink its distinctive flavor. Prohibition forced a modification, using rye whiskey instead of cognac, which persisted after the ban was lifted. Today, the Sazerac remains a symbol of New Orleans' vibrant cocktail culture, cherished for its timeless elegance and complex blend of flavors.
