Dale DeGroff’s Sazerac
Like Bourbon Street, Jazz and Creole cooking, the Sazerac cocktail is quintessentially New Orleans. Supposedly one of the world’s first cocktails, it is definitely the most famous drink to come out of the Louisiana party town. The drink is most often credited to a West Indian immigrant by the name of Antoine Peychaud, who operated a pharmacy in the French Quarter. Also the creator of Peychaud’s Bitters, legend has it that the apothecary would host late night gatherings and serve them this cocktail, which originally featured Cognac, not whiskey.
- 10 ml absinthe
- 25 ml cognac
- 25 ml rye whiskey
- 12 ml sugar syrup
- 2 dash Peychaud’s Bitters
- 2 dash Angostura aromatic bitters
- 1 Lemon peel (for garnish)
- Coat the inside of a glass with absinthe, discard any excess.
- Combine the rest of the ingredients in an ice-filled glass and stirred until chilled.
- The mixture is then strained into the absinthe covered chilled old fashioned glass, which is then garnished with lemon peel.
Recipe from Dale DeGroff’s, The Craft of the Cocktail.
Like Bourbon Street, Jazz and Creole cooking, the Sazerac cocktail is quintessentially New Orleans. Supposedly one of the world’s first cocktails, it is definitely the most famous drink to come out of the Louisiana party town. The drink is most often credited to a West Indian immigrant by the name of Antoine Peychaud, who operated a pharmacy in the French Quarter. Also the creator of Peychaud’s Bitters, legend has it that the apothecary would host late night gatherings and serve them this cocktail, which originally featured Cognac, not whiskey.