WILL'S COCKTAIL CORNER:
SAZERAC Recipe & Photo By: Will Taylor (Nashville, TN)
If you're looking for a drinkable piece of history, the Sazerac won't disappoint. This version by Will Taylor of Nashville has us coming back for more. The Sazerac cocktail came out of New Orleans in the late 1800s, when saloons were lining the street pretending to be coffee houses to avoid licensure. This cocktail was originally made with Cognac, but when the phylloxera outbreak that devastated the European crops, making Cognac hard to come by for a while. A quick substitute of Cognac for rye by Thomas Handy, and America had it's first cocktail around the 1870s.
Nov/Dec '20 | 16
Ingredients: 2 oz rye whiskey 1/2 oz simple syrup 3 dashes Peychaud's bitters 1/2 oz absinthe 1 lemon peel 1. Fill and old fashioned glass with ice water and let it chill. 2. Combine simple syrup, bitters, and rye whiskey in a tall mixing glass. 3. Fill with ice and stir for 30 seconds. 4. Remove ice water from old fashioned glass and add swirl absinthe in glass, then dump out excess absinthe. 5. Strain the cocktail from the mixing glass into the chilled old fashioned glass. 6. Squeeze lemon peel over glass to release oils and then rub the rim of the glass with the lemon before dropping it in.
The Sazerac is America's first cocktail. Dating back to Thomas Handy in 1870 New Orleans.
"The Sazerac is a classic. As America's first official cocktail, it's a drinkable part of our history." - Will Taylor
