Sazerac
Ingredients
5 cl | Cognac |
1 cl | Absinthe |
1 piece | Cube sugar |
2 dash | Peychaud’s Bitters |
1
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Details
Flavor:
Base:
Brandy
Decoration:
Lemon twist
Glass:
Tumbler
Strength:
Preparation
Step 1:
Pour Absinthe into a chilled tumbler and coat the inside of the glass with it. Discard the excess Absinthe.
Step 2:
Place the cube sugar into a separate mixing glass and dash with Peychaud’s Bitters. Crush and stir the sugar until it is completely dissolved.
Step 3:
Add some ice cubes to the sugar mixture and pour Cognac over it.
Step 4:
Pour the mixture through a bar strainer into the Absinthe glass.
Step 5:
Garnish the Sazerac with a lemon twist.
The Sazerac
The Sazerac is a classic cocktail invented in New Orleans, considered one of the oldest cocktails in the USA. Its origin dates back to the 19th century when it was first used as a medicinal drink. Over time, the Sazerac became a popular choice in the bar scene and evolved into a symbol of cocktail culture in New Orleans. The Sazerac is traditionally crafted from a blend of Rye whiskey or Cognac, Absinthe or Herbsaint, and Peychaud's Bitters. The result is a strong, aromatic drink with hints of anise and licorice. The choice of alcohol varies according to the bartender’s or drinker’s preference, but the traditional Sazerac is usually prepared with Rye whiskey. A unique feature of the Sazerac is the use of Absinthe or Herbsaint, which adds extra complexity and a distinctive green hue to the cocktail. Peychaud's Bitters also contribute to the Sazerac’s unique taste and were developed by a pharmacist in New Orleans. The Sazerac is not just a cocktail; it's a symbol of the culture and history of New Orleans. There are many variations of the Sazerac, but the original recipe remains the most cherished.