Sazerac
From the official Sazerac site:
How the Sazerac Cocktail Came to Be
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.
In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New Orleans. That same year, “Herbsaint,” a pastis, was made according to a French recipe; “Herbsaint” was so named for the New Orleans term for wormwood – “Herb Sainte.”
In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as the absinthe.
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Cocktail
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- 1.5 floz Sazerac Rye Whiskey
- .25 floz Herbsaint
- 3 dashes Peychaud's Bitters
- 1 Cube Sugar
- 3 Drops Absinthe
Ingredients
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- In an old-fashioned glass muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey, Peychaud's bitters, and Angostura bitters. Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel
