Sazerac

Sazerac

The Sazerac is a classic cocktail that is steeped in history and tradition. It is considered to be one of the oldest American cocktails, dating back to the 19th century. The Sazerac is typically made with rye whiskey, Peychaud’s bitters, and a sugar cube, and is garnished with a lemon peel.

The Sazerac was first created in New Orleans, Louisiana, in the 1850s by a man named Antoine Amedee Peychaud. Peychaud was a Creole apothecary who owned a pharmacy on Royal Street in the French Quarter. He began serving his own special mixture of bitters, made with a secret family recipe, in brandy toddies to his customers. The Sazerac was born when the brandy was replaced with rye whiskey.

The original recipe for the Sazerac called for Sazerac-de-Forge et Fils Cognac, but it was eventually replaced by rye whiskey due to a phylloxera outbreak in Europe that destroyed the vineyards, making it difficult to obtain cognac.

The key to making a great Sazerac is to use high-quality ingredients. The rye whiskey should be a high-proof, spicy rye, such as Rittenhouse or Sazerac Rye. Peychaud’s bitters should be used, as they are essential to the flavor of the cocktail. The sugar cube should be made from high-quality, raw sugar. The absinthe should be a high-quality brand, such as Lucid or St. George.

To make a Sazerac, start by filling a rocks glass with ice and set it aside. In a separate mixing glass, muddle a sugar cube with a few dashes of Peychaud’s bitters. Add 2 ounces of rye whiskey and ice to the mixing glass and stir. Discard the ice from the rocks glass and coat the inside of the glass with a few dashes of absinthe. Strain the whiskey mixture from the mixing glass into the absinthe-coated rocks glass. Garnish with a lemon peel.

Directions

1. Fill a rocks glass with ice to chill
2. Put a sugar cube in a mixing glass
3. Add 3-4 dashes of Peychaud’s bitter
4. Add 60ml/2oz of Rye Whiskey
5. Add Ice to the mixing glass
6. Stir until well chilled
7. Throw away ice in rocks glass
8. Add a small amount of Absinthe to the rocks glass. swish to coat the inside
9. Strain contents of mixing glass into rocks glass
10. Garnish with a Lemon Twist

One variation of the Sazerac is the “Vieux Carre,” which adds cognac and sweet vermouth to the recipe, creating a more complex and nuanced drink. Another variation is the “Sazerac Swizzle” which is made by adding ice to a shaker with all ingredients, then shake and strain into a highball glass with crushed ice and garnish with a mint sprig.

The Sazerac is a drink that is best enjoyed during the colder months. Its rich, warming flavors make it a perfect option for sipping on a cold winter night or as an after-dinner drink. It is also a great option for those who are new to rye whiskey, as the sweetness of the sugar and the complexity of the bitters help to balance out the spiciness of the whiskey.

In 2008, the Louisiana state legislature officially recognized the Sazerac as the official cocktail of the city of New Orleans. The Sazerac is also one of the six cocktails featured in the Smithsonian’s National Museum of American History’s exhibit “American Spirits: The Rise and Fall of Prohibition.”

Overall, the Sazerac is a classic cocktail that has stood the test of time. Its rich history and unique flavor profile make it a favorite among cocktail enthusiasts. Whether you’re a seasoned whiskey drinker or just starting to explore the world of spirits, the Sazerac is a drink that is definitely worth trying.