Absinthe Origins: The Sazerac

Absinthe Origins: The Sazerac

America's First Official Cocktail

In 1838, Antoine Amédée Peychaud, a New Orleans apothecary owner, delighted friends with a unique brandy toddy crafted from a popular Cognac called Sazerac-de-Forge et Fils and his own "Peychaud's Bitters," made from a secret family recipe. These toddies were measured using a double-ended egg cup, known as a "coquetier" (pronounced "ko-k-tay"), a term that eventually evolved into the word "cocktail." Thus, America’s first cocktail—the Sazerac—was born.

By 1850, the Sazerac Cocktail had gained immense popularity and became the first "branded" cocktail. In 1873, the recipe underwent a notable change: French brandy was replaced with American rye whiskey, and a dash of absinthe was introduced. In 1933, the Sazerac Company of New Orleans began bottling and marketing the cocktail. That same year, "Herbsaint," a pastis made from a French recipe, was created and named after the New Orleans term for wormwood, "Herb Sainte."

In 1940, the official Sazerac Cocktail recipe was updated to include Herbsaint as a substitute for absinthe. To learn more about this iconic drink, visit the interactive exhibits at the Sazerac House in New Orleans and explore the rich history of Louisiana cocktails.

Sazerac Cocktail

The Sazerac is a bold and aromatic cocktail with a perfect balance of bitter, sweet, and herbal flavors. The absinthe rinse gives the drink a unique herbal touch, making it a classic choice for those who appreciate bold, flavorful cocktails. The Sazerac is more than just a cocktail—it's a New Orleans icon. Whether you're sipping it at a historic bar or at a local café, the Sazerac is a must-try for anyone visiting the Crescent City.

Ingredients:

• 2 oz rye whiskey

• 1 sugar cube

• 3 dashes Peychaud's Bitters

• 1 tsp absinthe (or absinthe substitute like Herbsaint)

• Lemon peel (for garnish)

Instructions:

1. Chill the glass: Begin by chilling an old-fashioned glass by adding ice and stirring. Discard the ice once the glass is cold.

2. Muddle the sugar and bitters: In a separate glass, muddle the sugar cube with 3 dashes of Peychaud's Bitters and a splash of water to dissolve the sugar.

3. Add whiskey: Pour 2 oz of rye whiskey into the glass with the muddled sugar and bitters. Stir to combine.

4. Absinthe rinse: Add the absinthe (or Herbsaint) to the chilled glass, swirl it around to coat the interior, and discard any excess.

5. Combine: Strain the rye whiskey mixture into the prepared glass.

6. Garnish: Express a lemon peel over the drink by twisting it to release the oils, then drop it into the glass as garnish.