Classic Sazerac Cocktail

Classic Sazerac CocktailThe Classic Sazerac Cocktail was invented. It is an 1850 by Antoine Peychaud. Now Peychaud was a pharmacist of the time in New Orleans. And a pharmacist then is much different than a pharmacist today. Today they just push pills that the doctor assigned but a pharmacist then actually created all their fixatives, their tonics, their cure-all whatever could possibly ail you.

They even made a few things that were probably more, more dangerous as cures than they were for the actual disease that 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 standardize it. And it has been used in cocktails for many, many years since then.

Now 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 is 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 flavored 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, at that time they would add whatever they could to make it, give you that Anise flavor, but you know what, there is two different versions of this cocktail and I am going to make them both for you right now.

Classic Sazerac Cocktail

Classic Sazerac

How To Make The Sazerac, the New Orleans classic two ways. The classic Sazerac is made with Cognac and the modern version is made with Rye Whiskey. Both have their unique differences and they are both really good.

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

Video

Nick & Nora Glass

0
Would love your thoughts, please comment.x
()
x