The Sazerac: A Classic Cocktail with Timeless Elegance

History

The Sazerac is one of the oldest cocktails, originating in the vibrant city of New Orleans. Created in the mid-19th century, it was named after the Sazerac de Forge et Fils brand of cognac, a key ingredient in its original recipe. Over time, rye whiskey replaced cognac, making it the quintessential New Orleans cocktail. Declared the official cocktail of New Orleans in 2008, the Sazerac embodies the city’s rich cultural and culinary heritage.

Recipe

Ingredients:

2 oz (60 ml) rye whiskey
1 sugar cube
3 dashes of Peychaud’s bitters
Absinthe or anise-flavored liqueur (for rinsing the glass)
Lemon peel (for garnish)

Instructions:

Chill a rocks glass with ice water and set aside.
In a mixing glass, muddle the sugar cube with Peychaud’s bitters.
Add rye whiskey and ice, then stir until well-chilled.
Discard the ice water from the rocks glass and rinse it with a small amount of absinthe, discarding the excess.
Strain the cocktail into the prepared glass.
Garnish with a twist of lemon peel, expressing its oils over the drink before placing it in the glass.

Pairings

The Sazerac’s bold and spicy flavors make it an excellent match for savory and robust dishes:

Charcuterie Boards: Complements cured meats and aged cheeses.
Grilled Oysters: Enhances the smoky and briny notes.
Dark Chocolate Desserts: The bitters and whiskey balance the richness of chocolate.

Moments to Enjoy

Perfect for contemplative evenings or sophisticated gatherings, the Sazerac evokes a sense of refinement and tradition. Whether enjoyed in a dimly lit bar or on a sailboat deck at sunset, it offers a moment of timeless pleasure.

Fun Facts

Peychaud’s bitters were invented in New Orleans, making them an essential part of the Sazerac’s authenticity.
The use of absinthe, once banned, adds a mysterious allure to the drink.

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