Classic Sazerac Cocktail

Classic Sazerac
Classic Sazerac

Classic Sazerac

The Classic Sazerac Cocktail was invented in 1850 by Antoine Peychaud. Now Peychaud was a pharmacist in New Orleans, and a pharmacist then is much different from a pharmacist today. Today they just push pills that the doctor assigned, but a pharmacist then actually created all their fixatives, tonics, and cure-all whatever could possibly ail you.
They even made a few things that were probably more dangerous as cures than they were for the actual disease they were trying to do. But one of the good things that did come out of that. Was Peychaud created his form of bitters and standardized it. And it has been used in cocktails for many, many years since then.
The original Sazerac had Cognac in it, but in 1865, there was a blatant Europe and Brandy, and Cognac became extremely hard to get. So, what they did was they used the local whiskey coming down the Mississippi, which was a rye whiskey at that time. And you know what, it worked really, good, and it is still used to this day.
But one of the other hiccups this cocktail had was Absinthe. Now Absinthe is an Anise flavoured alcohol. It is usually extremely high proof as well. So, in 1912, Absinthe was banned in the U.S. and came back from being banned. I think in 2002, if I remember correctly. So, they would add whatever they could to make it.

INGREDIENTS
 
 

  • Absinthe rinse for glass
  • 1 Cube of Sugar
  • 3 Dashes of Peychauds Bitters
  • 2 oz Cognac

INSTRUCTIONS

  • Rinse glass with absinthe and add ice to chill glass
    Absinthe
  • Add sugar cube and bitters to mixing glass and muddle.
    1 Cube of Sugar, 3 Dashes of Peychauds Bitters
  • Next add Cognac.
    2 oz Cognac
  • Add ice and stir for 30 seconds.
  • Remove Ice from Nick & Nora glass and strain cocktail into it.
  • Express a lemon peel and garnish.

Nutrition

Serving: 2Oz | Calories: 149kcal | Carbohydrates: 2g | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Calcium: 1mg | Iron: 1mg

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