The Sazerac

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.

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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

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5 Responses to “The Sazerac”

  1. Richard Cummings Says:

    What is herbsaint? The drink sounds really interesting. Are Peychaud’s bitters readily avilable up here on the East End of Long Island?

    • southernfoodandbeveragemuseum Says:

      Richard, both Herbsaint and Peychaud’s bitters are brands that have been acquired by the Sazerac Company, http://www.sazerac.com. Herbsaint is an anise flavored pastis that replaced the absinthe that was originally used in the Sazerac after absinthe was outlawed in this country. You can make the drink with absinthe or Herbsaint, but Herbsaint is the most common way to find it. Peychaud’s Bitters are a type of bitters that were created by the Peychaud family in New Orleans. The history of the cocktail is on the sazerac website. They have always been used in this cocktail. Some people like to use both Peychaud’s and Angostura bitters. Both are available for purchase online.

  2. Chuck McMellon Says:

    Hey; I’m the guy who made the request. So thank you.

    I am going to have a party using the Sazerac as the main drinl and serving New orleans style food.

    Thanks again.

  3. October 2009 | Southern Food and Beverage Museum Says:

    […] The Sazerac […]

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