Sazerac
Ingredients
- 2 dash Bitters - Aromatic
- 1 each Sugar Cube
- 10 ml Absinthe
- 10 ml Absinthe
- 1 each Sugar Cube
- 5 ml Absinthe
- 60 ml Cognac
- 50 ml Cognac
- 1 each Sugar Cube
- 60 ml Cognac
- 2 dash Bitters - Aromatic
- 1 each Sugar Cube
- 2 dash Bitters - Aromatic
- 5 ml Absinthe
- 2 dash Bitters - Aromatic
- 50 ml Cognac
Garnish
- Lemon
- Lemon
- Lemon
- Lemon
Tools & Glassware
- Mixing Glass
- Muddler
- Bar spoon
- Julep strainer
Directions
- Chill the glass
- Rinse glass with absinthe to lightly coat, then discard
- Muddle the sugar cube, bitters, and a small splash of water in the mixing glass
- Add cognac and ice
- Stir to combine and chill
- Strain into glass
- Express lemon peel over the drink, then discard or use as garnish depending on preference
History
The Sazerac is one of the oldest known American cocktails, originating in New Orleans in the mid-19th century. It was originally made with Sazerac de Forge et Fils Cognac, but due to the phylloxera epidemic that devastated French vineyards, bartenders switched to rye whiskey as the base spirit. The drink was first served at the Sazerac Coffee House, owned by Aaron Bird, who popularized the cocktail. The recipe evolved over time, incorporating Peychaud’s Bitters, created by Antoine Amédée Peychaud, a Creole apothecary. In 1873, bartender Leon Lamothe added absinthe, which was later banned in 1912, leading to the use of Herbsaint as a substitute. The Sazerac Company, which now produces Sazerac Rye Whiskey, traces its roots back to the original Cognac brand and the New Orleans coffee house. In 2008, the Sazerac was officially declared the cocktail of New Orleans.
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