Usually classic cocktails do not contain many ingredients. Three, four and that’s enough. And on this is based their success as well as their timelessness: that without mixing much in the glass, the result we enjoy is unique and excellent. Also, most of the time behind their recipe there are many stories hidden, which most of the time are controversial. Both of the above things also apply to the Sazerac, a classic drink that is considered the oldest in its class.
Sazerac is made with three ingredients: Cognac, bitters and sugar. It is quite a robust drink with a dynamic character, full of flavor and a balance between sweet and bitter. There are two versions of how this cocktail started. The first one wants to start in 1834, when pharmacist Antoine Peychaud invited his mason friends to enjoy a cognac. He had prepared it together with water, lemon, sugar and bitters that he had made himself. Among his guests was the liquor dealer Sewell T. Taylor, who was fascinated by the drink he tasted and wanted to bring it to market. So he agreed with the pharmacist to release the cocktail in New Orleans bars with the exclusive use of Sazerac du Fauge et Fils brandy (hence the name), which Taylor imported exclusively to America.
The second version about the birth of Sazerac wants this “serious” cocktail to be created in 1858 by Leon Lamothe at the Sazerac Coffee House owned by John B. Schiller who also owned a French brandy company, Sazerac du forge et. In fact, it is said that the bitters used in this particular early version of the Sazerac were Peychaud, named after pharmacist Antoine Peychaud. As you understand the names in both versions are common and the only thing that changes is the plot of the story.
Like all classic cocktails, the Sazerac has gone through many adventures and changes. For example the destruction of the French vineyard in 1860 combined with the American Civil War led to the diversification of its recipe. Cognac was replaced by bourbon or rey whiskey and a little absinthe was added to the ingredients. And that’s how the second, classic version of this particular cocktail was created.
How is it made?
Materials
60 ml cognac or bourbon or rey whiskey
1 sugar cube
3 dashes of Peychaud’s bitters
4 dashes of absinthe
Procedure
In a mixing glass, pour the sugar with the bitters and absinthe and mix while slowly adding the cognac. Then add some ice and continue mixing for a little while longer to make a slight dilution. Strain into a chilled old fashioned glass and garnish with a lemon peel.
