Sazerac

Another “Classic Old Hollywood Cocktail”  it is a product of the Bayou culture of New Orleans, Louisiana. 

In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud‘s Bitters” made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” (pronounced “ko-k-tay”), from which the word “cocktail” was derived. Thus, the world’s first cocktail was born!

By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first “branded” cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.

Absinthe is now starting to become available again, Pernod works well in place of it. It is most classic with Rye Whiskey. Rye Whiskey is also becoming popular again and is pretty easy to find.  This is truly a “sipping” drink   and should be enjoyed slowly.

 serves: 1 cocktail

Ingredients:

1 1/2 oz. Bourbon (or Rye Whiskey/ Old Overholt is preferred)

Small dash of  Absinthe or Pernod

Splash of Peychaud Bitters

1- white sugar cube

Splash of  Soda water

Twist of Lemon

Directions:

1.  In an old Fashioned Glass (not a mixing glass, it is part of the ritual)  muddle a sugar cube with a few drops of club Soda (this helps to muddle it). Add several small ice cubes and the rye whiskey, and the Peychaud’s bitters.

2.  Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a splash of absinthe or Pernod, discard any extra after the glass is coated.

3.  Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and then discarded; I prefer to leave it in.