Sazerac Rye Whiskey – The One and Only New Orleans Original
Sazerac Rye Whiskey, the symbol of New Orleans tradition and history.
Rye Whiskey that can be dated back to the 19th century. Around the time saloons, disguised as coffeehouses, sprung up on the streets of New Orleans.
It was at the Sazerac Coffee House on Royal Street, where the local upper class were served “toddies” made with Rye Whiskey and Peychaud’s Bitters. The mixed drink became known as the “Sazerac” – America’s first cocktail was born, and this is the whiskey that started it all.
Fragrance
Aromas of cloves, vanilla, anise, citrus and pepper
Taste
Subtle notes of spices and citrus. Bitter orange, dark chocolate and black tea
Aftertaste
The big finish is smooth with hints of licorice and a peppery tinge. Velvety feel, despite the fast alcohol
Comment
“Any crispier and the glass would shatter…a rare and valuable gem!” – Jim Murray
In 1838, Antoine Amedie Peychaud, an apothecary owner in New Orleans, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe. Toddies were made using an egg cup as a measuring cup, a jigger which became known as a “coquetier” (pronounced “ko-k-tay”) which became the “cocktail”!
In 1850, the Sazerac Cocktail – French Sazerac brandy and Peychaud’s Bitters, was hugely popular and became the first “branded” cocktail.
In 1873, the recipe for the Sazerac Cocktail was changed. French Brandy was replaced with American Rye whiskey and a touch of absinthe was added.
In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company in New Orleans. In the same year, “Herbsaint”, a pastis was made according to a French recipe. “Herbsaint” was named after the New Orleans term for wormwood – “Herb Sainte.”
In 1940, the official Sazerac Cocktail recipe was changed to use Herbsaint as absinthe.
Finally, in 2000, the official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight Rye Whiskey.
The Official Sazerac Cocktail
1 sugar cube
45 ml Sazerac Rye Whiskey
6 ml Herbsaint
3 drops of Peychaud’s Bitters
Lemon zest
Fill a glass with ice. In another glass, place the lump of sugar and add Peychaud’s Bitters. Then crush the sugar cube. Add Sazerac Rye Whiskey to the glass containing Peychaud’s Bitters and sugar. Empty the ice from the first glass and coat that glass with Herbsaint. Then discard the remaining Herbsaint. Pour the whiskey, bitters and sugar mixture into the other glass and garnish with lemon zest.
