Learn how to make the Sazerac, the signature cocktail of New Orleans and also considered the first American cocktail! This is a stirred drink served up in a chilled rocks glass with the following ingredients: Sazerac Rye Whiskey, Peychaud’s bitters, sugar cube, Absinthe (or Herbsaint), with a large lemon peel twist as a garnish.
According to several sources, the name of this cocktail most likely came from the original base liquor, which was the French brandy, Sazerac-de-Forge et fils. The history of the recipe is bit more muddled, but here is what I have put together from my research. The drink dates back to the 1830’s when New Orleans apothecary Antoine Peychaud invented Peychaud’s bitters that he added to his cognac potions that he served at his pharmacy. About 20 years later, a cocktail called the Sazerac was being served at the Sazerac Coffee House using cognac as the base spirit.
Unfortunately, starting around 1860, there was an epidemic caused by a microscopic aphid called the phylloxera that eats the roots of grapes. It almost completely destroyed European vineyards, including the grapes they used for Cognac. While they stopped it in time, Cognac ceased to be exported to the United States, so it was replaced with American rye whiskey as the base spirit and absinthe was added, which is the recipe we draw from today.
Thanks for watching and Cheers! Dave