Good morning Dolls! You are cordially invited to champagne Sunday, the New Orleans edition! Why New Orleans? Only because business has me traveling there on a monthly basis throuhout the remainder of year. An added plus – my sister lives there, which allows my to see and taste all things indigenous to The Big Easy.
I’m on the road again this week, and after client meetings I want to try New Orleans’ signature cocktail, the Sazerac Cocktail.
A little background. In 1838, Antoine Peychaud, a Creole Apothecary, created the drink in a French Quarter bar and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1873, the drink was changed when American Rye whiskey was substituted for cognac, and a dash of absinthe was added by bartender Leon Lamothe.
Peychaud’s Bitters, which is a must for the Sazerac, was also created in New Orleans. A gentian-based bitters, Peychaud’s is comparable to Angostura bitters, but with a lighter body, sweeter taste, and more floral aroma.
Not hitting The Big Easy anytime soon? Peep the deets below for the mixology.
The Sazerac Cocktail
- 1/4 oz Absinthe
- One sugar cube
- 1 1/2 oz Rye whiskey or Cognac
- 3 dashes Peychaud’s Bitters
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the Lemon peel for garnish.
Can’t find Peychaud’s in your local wine and liquor store? You can purchase it here on Amazon.
Until then, laissez les bons temps rouler!