|The official cocktail of New Orleans, The Sazerac|
To many, the Sazerac is considered to be the World's first mixed drink, but that has never been proven. We do know that the drink appeared after 1830 when Peychaud's Bitters was created by the Creole apothecary Antoine Amedee Peychaud. And, as any New Orleanian will tell you, a Sazerac is not a Sazerac without Peychaud's.
When it comes to a Sazerac, everyone has an opinion on how this drink should be properly mixed. I myself diverge from the way the drink is mixed at the Sazerac Bar at the Roosevelt Hotel in New Orleans. Others have opinions regarding dropping the garnish into the drink or not, and whether to use Angostura Bitters with Peychaud's Bitters, or just Peychaud's alone. That being said, this is MY recipe for a Sazerac and since I'm all the way across the country where people have rarely even heard of a Sazerac, this is the way I do it.
2 oz Sazerac Rye
1 sugar cube (The Roosevelt uses simple syrup)
3ish dashes of Peychaud's (you want a nice red color
1/4 oz Herbsaint (to coat the glass)
1 large slice of lemon rind
Chill a Sazerac glass (rocks glass). In a separate mixing glass combine 1 sugar cube, with Peychaud's and Rye. Add ice and stir until chilled (the elder bartenders at the Roosevelt will tell you to stir exactly 30 times but just make sure your drink is chilled and that the sugar is dissolved).
Coat the chilled rocks glass with Herbsaint, strain into the drink, and rub the lemon around the rim of the glass. Serve the lemon rind on the glass instead of dropping it in the glass, let your guest decide if they want to drop it in. Voila!
If you've never had a Sazerac or if you've been having them for years mix one up for the city of New Orleans! Cheers Ya'll!