The Official Cocktail of New Orleans, the Sazerac was created in New Orleans in the mid-1800s and its legend and history are as varied as the Crescent City. Whether it was created in a New Orleans coffeehouse and bar or in a local apothecary, the name comes from the brand of cognac – Sazerac-de-Forge et Fils – the main spirit used in the original recipe. Early recipes called for either cognac or brandy as well as absinthe, that is until absinthe was banned in America in 1912; it was substituted for with anise flavored liqueur until 2007 when it was again legal to serve in the U.S. Various twists on the original recipe usually involve the main spirit, where cognac is substituted for by whiskey, particularly rye whiskey.
|Emperor Norton Absinthe||Splash|
|Colorado Gold Rye Whiskey||2 ounces|
|Peychaud’s Bitters||2-3 dashes|
|Angostura Bitters||1-2 dashes|
Rinse a chilled rocks glass with absinthe, splash it around the entire glass then discard the excess. In shaker, muddle sugar cube and both bitter then add ice and rye whiskey, either stir or shake, it’s your cocktail it’s your preference. Add ice to rocks glass then strain contents of the shaker over the ice. Twist a lemon peel over cocktail and discard.
The Sazerac is a cocktail with many variations, partly due to it being a 160 years old recipe, and because of the banning of absinthe over a century ago. So whether you use cognac, brandy or a whiskey, either absinthe or an anise liqueur, serve it on the rocks or up, this is a fun, vivacious cocktail that is great shared with many friends.