The Sazerac cocktail has a rich history dating back to the 19th century in New Orleans, Louisiana. It is considered one of the oldest known cocktails in America. The drink was originally made with cognac, but later rye whiskey became the main ingredient due to the phylloxera epidemic in France.
- Created by Antoine Amedie Peychaud, a Creole apothecary
- Originally served in a small egg cup called a 'coquetier'
- Official cocktail of New Orleans since 2008
The Sazerac is a complex, strong, and slightly sweet cocktail with a hint of bitterness. The combination of rye whiskey, absinthe, and Peychaud's bitters creates a unique, herbal flavor profile with a smooth, velvety finish.
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What is the best time to enjoy a Sazerac?
While it can be enjoyed anytime, the Sazerac is traditionally consumed as an 'apéritif,' a pre-dinner drink meant to stimulate the appetite.
Is there a specific type of Rye Whiskey that is recommended for a Sazerac?
While any quality Rye Whiskey can be used, some brands like Sazerac Rye or Rittenhouse Rye are often recommended due to their robust flavor profiles.
How should the Absinthe be 'rinsed' in the glass?
Pour a small amount into the glass, swirl it around to cover the interior, and then discard the excess. This imparts a hint of anise flavor without overpowering the drink.
What does 'express the lemon peel' mean?
To 'express' a citrus peel means to twist or squeeze it to release the essential oils onto the surface of the drink, adding aroma and flavor.
Is it okay to double strain the cocktail?
Yes, double straining is a technique used to filter out any remaining ice shards or solid particles from the cocktail. This can result in a smoother drink.