In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe.
The Sazerac Cocktail
1 sugar cube
4 splashes of Peychaud’s Bitters
2 ounces rye whiskey
Splash of Herbsaint
Lemon peel, for garnish
Take 2 rock glasses and fill one with ice to chill for serving while preparing the drink in the other. In the bottom of the prep glass, muddle the sugar cube and bitters until the sugar cube is dissolved. Add the rye whiskey and several large cubes of ice (small cubes will water down the cocktail). Stir delicately to chill. Toss the ice out of the serving glass. Add a splash of Herbsaint and swirl it to coat the inside of the glass. Pour out remaining liquid. Strain the chilled cocktail into the Herbsaint-coated glass. Garnish by twisting a lemon peel over the top of the glass and dropping it in the drink.
This recipe is included in our publication at the request of a group of marketing professionals, who had a party at the Southern Food and Beverage Museum recently. Interested in using the museum for your event? Contact us! http://southernfood.org/content/index.php?id=72