Description
The Sazerac was invented by Antoine Peychaud, a Creole pharmacist. In 1870, the drink was changed when American Rye whiskey was substituted for cognac, and bartender Leon Lamothe added a dash of absinthe, and today he is now regarded as the Father of the Sazerac. In 1912, absinthe was banned, so Peychaud substituted his special bitters in its place.
Ingredients
- 3 dashes Pernod Or Herbsaint
- 1 teaspoon Simple Syrup
- 3 dashes Peychaud’s Bitters
- 1 dash Angostura Bitters
- 2 ounces, fluid Old Overholt Rye Whiskey
- 1 ounce, fluid Water Or Club Soda (optional)
- 1 whole Long, Thin Twist Of Lemon
Preparation
1. Add the Pernod or Herbsaint to a well-chilled old fashioned glass.
2. Tilt glass to coat sides completely and pour off excess Pernod or Herbsaint.
3. Place rye or bourbon, the sugar syrup, Angostura bitters and Peychaud’s bitters into a cocktail shaker with ice cubes.
4. Stir (do not shake) for 30 seconds and strain into prepared glass.
5. Add a splash of water or club soda if desired.
6. Twist lemon peel over drink and drop it in.
Note: The Sazerac was invented by Antoine Peychaud, a Creole pharmacist, In 1870, the drink was changed when American Rye whiskey was substituted for cognac, and bartender Leon Lamothe added a dash of absinthe, and today he is now regarded as the Father of the Sazerac. In 1912, absinthe was banned, so Peychaud substituted his special bitters in its place. In 1893 the Grunewald Hotel was built in the city, and at this time the hotel earned the rights to Ramos Gin Fizz and the Sazerac.
(Reference material courtesy of www.neworleansonline.com)
