The Sazerac cocktail is purported to have been invented in 1850 in New Orleans by a man named Antoine Amedee Peychaud. He was a pharmacist who ran a drugstore from which he would prescribe medicine but would also make toddies and tonics as cure-alls as well as a drink with his famous Peychauds Bitters (adapted from a family recipe) which is still served in Sazeracs and other cocktails to this day.

The original recipe called for Cognac or Brandy changed to Rye in about 1865 due to a blight on wine grapes. The Phylloxera Aphid was wreaking havoc in France and completely stopped brandy and Cognac production.

The cocktail also took a hit when Absinthe was banned in the United States in 1912, but the Sazerac hungry public was more than happy to drink anise-flavored liquor in its place. In 2002 the ban was lifted and we can have Absinthe again, and of course, we have brandy and cognac available, but the rye version has really established itself.

Sazerac

Antoine Amedee Peychaud

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Servings 1 cocktail

Ingredients

 

OZML

• 2 oz Rye Whiskey
• 4 dashes Peychauds Bitters
• 1 Sugar Cube
• 1 dash Soda Water
• Absinthe Rinse

Garnish

• Lemon Peel

Instructions

 

• Add ingredients in a mixing glass.
• Muddle with muddling spoon.
• Add some ice and stir.
• Separately in the Cocktail glass wash the sides with Absinthe.
• You can even use an Atomizer to add an even coat.
• Strain the cocktail into the glass and garnish with a lemon peel.
• Make sure that you zest lemon oil from the peel over the drink.
• Enjoy!

Keyword Absinthe Rinse, Antoine Amedee Peychaud, Peychaud’s Bitters, rye, rye whiskey, sazerac, soda water, sugar, sugar cube, Whiskey