A little history
The Sazerac is the oldest known cocktail recipe. We often mix Sazerac origins up with the Origins of cocktails themselves.
In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary began the Sazerac story. Peychaud would treated his friends to brandy toddies, of his own recipe, including his Peychaud’s Bitters, made from a secret family recipe. Peychaud made the toddies using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” (pronounced “ko-k-tay”).
By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first branded cocktail.
In 1873, the recipe for the Sazerac Cocktail replaced the French brandy with American Rye whiskey, and they added a dash of absinthe.
- 1-2 sugar cubes
- 2 dashes Orange bitters
- 2 dashes aromatic bitters
- 60 ml Whiskey
- 2 Ice cubes
- 10 ml Absinthe Lemon zest for Garnish
- Muddle sugar cubes with orange and aromatic bitters in a glass
- Add the Whiskey then stir until the sugar dissolves.
- Add 2 cubes of ice and continue to stir until it chills the mix.
- Put the Absinthe into a second already chilled glass, swirl the Absinthe around the glass making sure it evenly coats the glass.
- Using the Lemon Zest rim the glass absinthe lined glass and pour the whiskey sugar mix on top.