Our Classics finale from Brass Tacks concludes today with one of our most revered Classics, the Sazerac. The Sazerac is a New Orleans classic cocktail, and one that is sure to catch the attention of a bartender or pique the interest of a distinguished lady or gentleman in earshot. Here’s how it’s done.
The dash of Peychaud’s is what makes a Sazerac a Sazerac. In 1938 Antoine Amedie Peychaud, a local pharmacist in New Orleans, propelled the family recipe for this special medicinal bitters into cocktail folklore.
(The delicious) Sazerac Rye, leaves no confusion as to its recommended best practices. The original roots of the Sazerac cocktail actually go back to France, when early versions of the drink were made with Cognac. But those roots we attacked by a root louse, known as phylloxera, which completely devastated the French wine industry (and thereby the Cognac industry). Phylloxera sacked the majority of the vines planted throughout Europe. By the start of the 20th Century, Americans moved on to (the very capable sub) rye to fill the cognac void. Alas, it was a happy mistake.
Thankfully, this glass is being rinsed in Absinthe. Oh, New Orleans and your wonderful imbibing traditions…