Spirit. Ed: How To Make The Sazerac, New Orleans’ Official Cocktail

Ashley Hendricks June 21, 2020 71 No Comments

Spirit.Ed: How To Make The Sazerac, New Orleans’ Official Cocktail

Source: The Washington Post / Getty

One of those things about being a cocktail hobbyist is about the crafting of beverages instead of sitting about and downing them. I finally know all of my bartender friends who finish their changes with something as straightforward as a shot and a beer. I came to the decision after making my initial Sazerac, a timeless beverage that functions as the official cocktail of New Orleans.

Along with being The Big Easy’s official beverage, the Sazerac can also be framed as America’s earliest cocktail. The narrative behind the beverage was told several manners, similar to most classics of lore. The New Orleans tourism site gave what is typically considered the most precise version of the cocktail’s origin.

From NewOrleans.com:

The story goes back 1838, Creole apothecary Antoine Peychaud devised the Sazerac in his store at 437 Royal Street. They say he served it for his fellow Masons later hours at an egg –a coquetier–a phrase that some triumphed morphed into “cocktail.” The title of this beverage comes from Peychaud’s favorite French brandy, Sazerac-p -Forge et fils. Somewhere across the line, American Rye-whiskey was substituted to its cognac, also, in 1873, bartender Leon Lamothe added a dash of Absinthe. Called that the “Green Fairy” because of its colour and also the “Black Death” because of its licorice taste, Absinthe was prohibited in1912 for supposedly causing hallucinations. Soon later, Peychaud’s particular bitters were substituted in its place.

Given New Orleans’ prominence at the culinary and cocktail scenes then and today, this angle accomplishes all of the tests based on the research I have done. I have had the beverage equally in the famous Roosevelt Hotel’s Sazerac Bar at the Crescent City, that was decidedly better than anyplace else I have had it on earth. I had the beverage in the sadly-shuttered Church & State pub in Washington, D.C., and I instantly fell in love with everything I believed was a very simple drink.

Creating this bad boy is not a easy endeavor, reminding me of these from the service industry that must do so for hours per day. I had been transferred to try to create one later having a pastis made with Pernod Paris, a liqueur that imitates some of the tastes of absinthe but is not styled as such. After loving the pastis (which I will discuss in a later article ), I started googling if I could substitute the favored Pernod Absinthe Superieure and discovered that the Paris variant would fit my needs.

For the soul foundation, I decided to try out the old-school route of utilizing a cognac that I was recently gifted, Martell’s Blue Swift saying, which can be cognac completed in American Oak casks. The taste is most likely best suited for people who like bourbon, since the cognac’s usual sweetness and sharpness is mellowed through the saving process.

I followed the recipe from NewOrleans.com for my own variant too, again with Martell’s instead of rye whiskey and Pernod Paris instead of this huge boy variation.

Sazerac Recipe:

1 block sugar

11/2 ounce ) Sazerac Rye Whiskey or Buffalo Trace Bourbon

1/4 ounce ) Herbsaint

3 dashes Peychaud’s Bitters

lemon peel

Once finish, your beverage should appear something like that…


Source: D.L. Chandler / D.L. Chandler

Pack an old-fashioned glass . In a 2nd old-fashioned glass set the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar block. Add that the Sazerac Rye Whiskey or Buffalo Trace Bourbon into the next glass comprising the Peychaud’s Bitters and glucose. Remove the ice by the very first glass and then coat the glass using all the Herbsaint, then discard the rest Herbsaint. Empty that the whiskey/bitters/sugar mix from the second glass to the glass and garnish with lemon peel.

that I must admit that this beverage is a joy to create if you are into creating beverages and admiring your final product. Comparing that the cognac I used to rye whiskey models I have had in years past that Sazerac was sweeter, smoother, and remarkable enough I made a second shortly after the initial one, a decision I mimicked somewhat the morning after. Swap outside the cognac to get rye whiskey if you would like a spicier profile bourbon if you are partial to sweeter tastes.

As consistently, sip firmly, buddies.

–Photo: D.L. Chandler

Leave a Reply

Your email address will not be published. Required fields are marked *