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Sazerac
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Sazerac
A Sazerac cocktail at the Sazerac Bar, New Orleans, 2024
TypeCocktail
Ingredients
Base spiritCognac
Standard drinkwareOld fashioned glass
Standard garnishlemon zest
ServedStraight up: chilled, without ice
PreparationRinse a chilled old-fashioned glass with absinthe or anisette, and add crushed ice. Stir the other ingredients, with ice in a different glass. Discard ice and excess absinthe from the first glass, and strain the mixture into that glass.

The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient.[1] The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail,[2] with origins in antebellum New Orleans, although drink historian David Wondrich is among those who dispute this,[3] and American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century.[4]

Characteristics

[edit]

The defining feature of the Sazerac is its method of preparation, which commonly involves two chilled old-fashioned glasses. The first glass is swirled with a wash of absinthe for its flavor and strong scent.[5] The second glass is used to combine the remaining ingredients, which are stirred with ice, then strained into the first glass.[6] Various anisettes such as pastis, Pernod, or Herbsaint are common substitutes when absinthe is unavailable. In New Orleans, Herbsaint is most commonly used due to the absence of absinthe in the U.S. market from 1912 until 2007.[7]

History

[edit]

Around 1850, Sewell T. Taylor sold his New Orleans bar, the Merchants Exchange Coffee House, to become an importer of spirits, and he began to import a brand of cognac named Sazerac-de-Forge et Fils. Meanwhile, Aaron Bird assumed proprietorship of the Merchants Exchange and changed its name to Sazerac Coffee House.[8][9]

Legend has it that Bird began serving the "Sazerac Cocktail", made with Sazerac cognac imported by Taylor, and allegedly with bitters being made by the local apothecary, Antoine Amedie Peychaud. The Sazerac Coffee House subsequently changed hands several times, until around 1870 Thomas Handy became its proprietor. It is around this time that the primary ingredient changed from cognac to rye whiskey, due to the phylloxera epidemic in Europe that devastated the vineyards of France.[10]

At some point before his death in 1889, Handy recorded the recipe for the cocktail, which made its first printed appearance in William T. "Cocktail Bill" Boothby's The World's Drinks and How to Mix Them (1908),[11][12] although his recipe calls for Selner Bitters, not Peychaud's.[13] After absinthe was banned in the United States in 1912, it was replaced by various anise-flavored liqueurs, the most notable product being locally produced Herbsaint, which first appeared in 1934.[7]

By the early 20th century, simple cocktails like the Sazerac had become rare, which eventually rekindled their popularity.[14]

The creation of the Sazerac has also been credited to Antoine Amédée Peychaud, a Creole apothecary who emigrated to New Orleans from the West Indies and set up shop in the French Quarter in the early 19th century. He was known to dispense a proprietary mix of aromatic bitters from an old family recipe. According to popular myth, he served his drink in the large end of an egg cup that was called a coquetier in French, and the Americanized mispronunciation resulted in the name cocktail.[15] This belief was debunked when people discovered that the term "cocktail" as a type of drink first appeared in print at least as far back as 1803—and was defined in print in 1806 as, "a mixture of spirits of any kind, water, sugar and bitters, vulgarly called a bittered sling".[16]

Official cocktail of New Orleans

[edit]

In March 2008, Louisiana state senator Edwin R. Murray (D-New Orleans) filed Senate Bill 6 designating the Sazerac as Louisiana's official state cocktail. The bill was defeated on April 8, 2008. After further debate, on June 23, 2008, the Louisiana Legislature agreed to proclaim the Sazerac as New Orleans' official cocktail.[17]

In 2011, as a writer for the HBO TV series Treme, Anthony Bourdain penned a scene in which chef Janette Desautel (played by Kim Dickens) tosses one in the face of restaurant critic and food writer Alan Richman (appearing as himself). Richman had angered many New Orleanians in 2006 with an article in the magazine GQ, in which he criticized New Orleans' food culture post-Hurricane Katrina. Despite reservations, he agreed to participate in the scene and called Sazerac "a good choice of weaponry, because it symbolizes the city",[18] despite a running feud with Bourdain over, among other things, the review.[19][20]

Similar cocktails

[edit]

A cocktail named the Zazarack was included in the 1910 version of Jack's Manual, an early bartender's reference written by Jacob "Jack" Grohusko, the head bartender at Baracca's restaurant in New York.[21] It is essentially the same cocktail as the Sazerac, but called for bourbon (and not rye) instead of cognac.[22]

Later versions of the drink were spelled Zazarac and added rum, and are thought by some to be a variant of the Sazerac,[23] although it might have originated completely independently of the more famous drink.[24]

Brands

[edit]

Sazerac is also a brand of rye whiskey produced by the Sazerac Company.

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Sazerac

View on Grokipedia
from Grokipedia
The Sazerac is a classic cocktail originating from New Orleans, Louisiana, considered one of the oldest known cocktails in the United States and recognized as an official drink by the (IBA). It is traditionally prepared by rinsing a chilled old-fashioned glass with to coat the interior, muddling a with (often with a splash of water), adding or , stirring the mixture with ice, and straining into the glass without ice, finished with a lemon peel garnish expressed over the rim. The cocktail traces its roots to the early 19th century, when Creole pharmacist Antoine Amédée Peychaud developed around 1830 in his New Orleans apothecary on Royal Street, initially using them in medicinal elixirs and toddies served in eggcups known as coquetiers. By 1838, Peychaud is credited with creating the Sazerac as a specific concoction featuring his bitters alongside from the Sazerac de Forge et Fils brand, which lent the drink its name and was popularized at establishments like the Sazerac Coffee House. Following the and a epidemic that disrupted French supplies in the late 1800s, rye whiskey became the standard base spirit, with or substitutes like added for the rinse. In 2008, after legislative debate, the designated the Sazerac as the official cocktail of New Orleans via Act No. 928, affirming its cultural significance as a symbol of the city's Creole heritage and bartending tradition. Today, it remains a staple in New Orleans bars, often celebrated on Sazerac Day (June 23), and exemplifies the evolution of American mixology with its simple yet precise balance of bitter, sweet, and herbal flavors.

Composition and Preparation

Ingredients

The Sazerac cocktail's core ingredients consist of as the base spirit, an rinse for aromatic enhancement, a sugar cube (or simple syrup equivalent) for sweetness, and for herbal complexity, with an optional peel twist for garnish. In the classic modern , these combine in approximate proportions of 2 ounces , one muddled with a splash of , three to four dashes of , and a rinse of in the serving glass. Originally formulated in the mid-19th century, the Sazerac used —specifically Sazerac de Forge et Fils—as its base spirit, with sugar and . This shifted around 1885 due to the epidemic devastating French vineyards, which caused cognac shortages and prompted New Orleans bartenders to substitute locally available . Rye whiskey serves as the foundational spirit, contributing a spicy, robust profile that balances the drink's herbal and anise notes. provides an aromatic coating through its rinse, imparting subtle licorice and wormwood flavors without overpowering the mix. , invented in the 1830s by New Orleans Antoine Amédée Peychaud, add distinctive anise-like, gentian-based depth originally developed as a medicinal tonic. The tempers the bitters' intensity, creating harmony in the overall flavor profile. The peel twist, when expressed over the glass, releases oils to brighten the finish.

Preparation Method

The traditional preparation of the Sazerac follows a meticulous process using two double old-fashioned glasses to achieve its balanced profile of spice, sweetness, and subtle notes, served straight up without . This method, rooted in New Orleans bartending practice, prioritizes controlled chilling and flavor integration to highlight the 's character. To begin, pack one double old-fashioned glass with and set it aside to chill thoroughly, ensuring the final drink remains cold yet undiluted. In a second double old-fashioned glass, place a single sugar cube and saturate it with 3 to 4 dashes of , then crush the cube using a or the back of a until it begins to dissolve. Add ½ teaspoon of cold water to further break down the sugar, creating a syrupy base that evenly distributes the ' herbal essence. Pour in 2 ounces of and add a handful of cubes, then stir or gently roll the glass for about 20-30 seconds with a to chill and dilute the mixture without introducing excess air. While the mixture chills, discard the ice from the first glass. Pour approximately ¼ ounce of into the chilled glass, swirl it vigorously to coat the interior surface evenly, and discard the excess liquid—this rinse technique imparts a delicate aroma and faint herbal layer that enhances rather than dominates the whiskey. Strain the contents of the second glass into the prepared absinthe-rinsed glass using a Hawthorne strainer to remove and any undissolved particles, resulting in a clear, silky presentation. Finally, cut a wide swath of peel and express its oils over the surface of the drink by twisting it firmly, then drop the peel into the glass as a garnish to add a bright accent. Key techniques in Sazerac preparation include the rinse, which relies on minimal residual liquor for aromatic subtlety; over-rinsing or failing to discard excess can introduce excessive bitterness and overpower the drink's core flavors. Stirring (or rolling) with is essential for precise dilution and , as shaking would aerate the mixture excessively, leading to cloudiness and an unbalanced texture in this spirit-forward . The process avoids serving over to preserve the drink's intensity and allow the flavors to evolve neatly in the glass. Appropriate glassware consists of a double old-fashioned (rocks) , which provides a sturdy base for the straight-up serve and accommodates the lemon twist garnish. Essential tools are a or for crushing the , a for stirring, and a strainer to ensure clarity; a dedicated mixing can substitute for the second rocks if preferred for easier stirring, though the traditional two- method maintains simplicity. Common errors include using too much in the rinse, which results in an unpleasantly bitter finish, or opting to shake the mixture, which over-dilutes and froths the drink, detracting from its elegant clarity.

History

Origins in the 19th Century

The Sazerac cocktail originated in New Orleans during the mid-19th century, created around 1838 by Antoine Amédée Peychaud, a Creole who had emigrated from (now ) and established his pharmacy at 123 Royal Street (later renumbered as 437) in the . Peychaud, born in 1803, developed the drink as a medicinal tonic or digestive aid, blending French with his proprietary , a gentian-based aromatic mixture he produced for health purposes common in apothecary practices of the era. This creation reflected the vibrant immigrant culture of 19th-century New Orleans, where French, Caribbean, and American influences converged in the Creole community, fostering a tradition of herbal tonics and elixirs sold in pharmacies as remedies for ailments. The cocktail derived its name from Sazerac de Forge et Fils, a popular French cognac brand that Peychaud used as the base spirit, and it was initially served in small egg-shaped cups known as coquetiers, a traditional French vessel that aligned with the apothecary's intimate, remedy-like presentation. These cups, measuring about two ounces, allowed for precise dosing of the bitters-infused , emphasizing the drink's origins as a health-focused concoction rather than a bar staple. By the 1850s, the Sazerac gained early commercial traction when Sewell T. Taylor, a barkeeper who arrived in New Orleans from around , imported the Sazerac and incorporated it into cocktails at his establishment, the Merchants Exchange Coffee House at 13 Exchange Alley. Taylor renamed the venue the Sazerac Coffee House by 1853, marking it as the first bar dedicated to serving the drink, with newspaper advertisements from 1857 confirming the use of there and solidifying its pre-1860s presence in New Orleans' social scene.

Evolution and Popularization

In the 1870s, the Sazerac underwent a significant adaptation when Thomas H. Handy, owner of the Sazerac Coffee House (later shortened to Sazerac Bar), substituted American for the original base, largely due to the epidemic that devastated French vineyards and made scarce and expensive. This change, which Handy helped standardize, aligned the cocktail with local tastes and available spirits, solidifying the rye version as the dominant recipe by the late . During the Prohibition era from 1920 to 1933, the Sazerac persisted in New Orleans despite the national alcohol ban, served clandestinely in speakeasies and private homes amid the city's lax enforcement and bootlegging culture. This underground continuity preserved the cocktail's recipe and tradition, even as and whiskey were sourced illicitly, ensuring its survival through a period that shuttered many bars elsewhere. Following Prohibition's repeal, the sought to protect the drink's legacy by trademarking the name around 1900, one of the first such efforts for a in U.S. records. However, by the mid-20th century, the Sazerac experienced a decline in broader popularity as American culture shifted toward simpler, sweeter mixed drinks like the Martini and highballs. The cocktail saw a gradual resurgence from the 1940s to the 1960s, fueled by New Orleans' booming tourism industry, which promoted the city as a hub of authentic Creole experiences and classic libations. Preservation efforts by local bartending communities, including figures like those at the historic Sazerac Bar, helped maintain its preparation standards amid this revival.

Official Designation

In 2008, the Louisiana Legislature passed Senate Bill 6, sponsored by state Senator Edwin Murray (D-New Orleans), designating the Sazerac as the official cocktail of the city of New Orleans. The bill, enacted as Acts 2008, No. 928 and effective July 15, 2008, recognizes the drink's creation in the nineteenth century by Antoine Amédée Peychaud in New Orleans' , emphasizing its composition of or , , sugar, and —a locally produced ingredient distinctive to . This formal recognition coincided with the cocktail's approximate 170th anniversary, tracing its origins to around 1838, and permitted its depiction on official city documents and insignia to symbolize New Orleans' vibrant heritage. The legislative process involved significant debate, including an initial defeat in the in April 2008 before revival and passage in the House on June 23, 2008, by a 62-33 vote, reflecting efforts to affirm the city's cultural identity as the "Big Easy" during its ongoing recovery from in 2005. Sponsored by Murray to promote New Orleans' traditions, the measure highlighted the Sazerac's role in underscoring local innovation and resilience, with the law specifically noting to encourage the use of authentic, Louisiana-sourced elements in official promotions. The designation has bolstered cultural preservation and tourism by elevating the Sazerac as an emblem of New Orleans' cocktail legacy, drawing visitors to historic venues like the Sazerac Bar and reinforcing the importance of traditional recipes amid commercialization. Complementing this, the has actively enforced its trademarks since the early 2000s to safeguard the integrity of associated brands, including efforts against potential dilutions that could undermine the drink's authentic preparation.

Variations and Influences

Similar Cocktails

The Old Fashioned is a foundational whiskey cocktail that shares the Sazerac's core elements of spirit, , and , but diverges in key aspects of ingredients and preparation. While the Sazerac employs and with an rinse in a two-glass method, the Old Fashioned typically uses bourbon, , and an orange twist, muddled together in a single rocks glass without any . This results in a sweeter, more caramel-forward profile from the bourbon and muddling, contrasting the Sazerac's spicier, anise-tinged herbal notes from and the . Historically, both emerged in the as simple improvements on earlier whiskey punches, but the Old Fashioned's single-glass build emphasizes accessibility over the Sazerac's ritualistic rinse. The , another classic whiskey drink, overlaps with the Sazerac in its use of or bourbon and but introduces sweet as a defining modifier absent in the Sazerac. Prepared by stirring the ingredients and straining into a coupe glass with a cherry garnish, the achieves a balanced, fortified wine-like sweetness that the Sazerac lacks, relying instead on plain sugar for minimal sweetness. provide the Manhattan's aromatic backbone, differing from Peychaud's gentian-forward profile in the Sazerac, and the absence of an rinse keeps the Manhattan free of anise influences. Originating in the late , the Manhattan's vermouth integration marks it as a more complex evolution of whiskey cocktails, while the Sazerac remains purer in its spirit-forward simplicity. Absinthe-based cocktails like the highlight a contrasting application of compared to its subtle rinse in the Sazerac. Created by , the combines a full measure of with chilled champagne, allowing the spirit's high-proof and herbal intensity to dominate the effervescent mix without additional or sugar. In contrast, the Sazerac subordinates absinthe to a mere coating, where it enhances rather than overwhelms the whiskey base, creating a nuanced aromatic layer rather than the bold, louche-forming prominence seen in the . This difference underscores the Sazerac's role in pioneering absinthe's integration into American mixology as a supporting element, while the exemplifies its standalone potency in simpler highballs. The Sazerac has exerted historical influence on New Orleans cocktails, notably the Vieux Carré, which builds upon its whiskey and bitters foundation by incorporating additional liqueurs. Invented in the at the Bar, the Vieux Carré combines and —echoing the Sazerac's original cognac roots—with sweet , , and a mix of Peychaud's and , stirred and strained without an absinthe rinse. This addition of vermouth and herbal introduces a richer, more aromatic complexity and sweetness, transforming the Sazerac's stark profile into a multifaceted sipper that blends Manhattan-like fortification with the city's brandy-whiskey heritage. Unlike the Sazerac's singular focus, the Vieux Carré's split base and layered modifiers reflect the Sazerac's enduring impact as a template for local innovation in the early .

Modern Adaptations

In the 2010s, as the emphasized personalization, the Bourbon Sazerac emerged as a popular variation, substituting for the traditional to yield a sweeter, smoother profile that appeals to broader palates. This adaptation highlights bourbon's inherent vanilla and caramel notes, softening the drink's spice while retaining the core structure of , simple syrup, and an rinse. Bars like The Roosevelt Hotel in New Orleans have featured bourbon versions alongside classics, contributing to their mainstream appeal during this period. Batched Sazeracs have become a staple for large events and high-volume service, allowing bartenders to pre-mix components for efficiency while maintaining balance. These versions typically incorporate simple syrup in place of individual for easier scaling and uniformity, with adjustments like reduced —often diluted to a fraction of the original rinse amount—to prevent overpowering flavors when served in volume. For instance, a common batch combines whiskey, , simple syrup, and a small amount of water or in a , chilled for hours before portioning into rinsed . Flavored innovations have introduced thematic twists, such as incorporating or bitters to enhance the Sazerac's herbal complexity for seasonal drinks. A Sazerac, for example, adds crème de cacao and to evoke a dessert-like richness, ideal for holiday menus where it pairs with festive gatherings. Non-alcoholic adaptations have also gained traction, replacing spirits with tea or herbal infusions—like for whiskey's robustness or wormwood-based herbal mixes for absinthe's bite—alongside and simple syrup to mimic the original's aromatic profile without alcohol. Global craft cocktail scenes since the have inspired international riffs using local spirits, adapting the Sazerac to regional tastes and ingredients. In , Scotch whisky versions leverage peaty or smoky profiles, as seen in pre-batched offerings that substitute Scotch for while preserving the and elements. In , pisco-based adaptations like the Sazerac or Sazeru emerged around 2011, infusing the recipe with the grape spirit's fruity, floral notes for a brighter, terroir-driven twist popular in Peruvian craft bars.

Cultural and Commercial Impact

Role in New Orleans Culture

The Sazerac holds a prominent place in New Orleans' festive traditions, particularly during , where it is celebrated through special events organized by the Sazerac House, including a dedicated "King Cocktail" house float displayed in the lobby during Carnival season. This association underscores its role as a symbol of Creole hospitality, rooted in its creation by Creole Peychaud in the , blending European distillation techniques with local conviviality. In the city's culture, the complements the improvisational spirit of traditional New Orleans jazz, often enjoyed alongside performances at venues like , where it evokes the communal warmth of Creole gatherings. As a key draw for tourism, the Sazerac features prominently in bar crawls, where visitors sample it at historic spots like the Sazerac Bar, immersing themselves in the neighborhood's vibrant nightlife. It has been central to the Tales of the Cocktail festival since its inception in 2005, an annual event that highlights New Orleans' mixology heritage and attracts global enthusiasts to the Crescent City. Following in 2005, the Sazerac became a emblem of resilience, with the iconic Sazerac Bar at the Roosevelt Hotel reopening in 2009 after closure, signaling the city's cultural revival and determination to reclaim its joyful traditions. In literature, the Sazerac appears as a quintessential Southern icon, capturing New Orleans' indulgent, atmospheric essence. Socially, the Sazerac integrates into New Orleans' rituals as a traditional accompaniment or nightcap, often shared in homes or bars to foster conversation and reflect the city's fusion of European refinement and African American influences in its communal drinking customs. This practice embodies Creole hospitality, where the drink serves as a welcoming gesture during gatherings, reinforcing bonds in a city renowned for its inclusive, celebratory ethos.

Brands and Production

Peychaud's Bitters, a key ingredient in the Sazerac cocktail, was originally created in the 1830s by Antoine Amédée Peychaud, a New Orleans , as a medicinal tonic infused with botanicals including , cherry, and herbs. The acquired the rights to the proprietary formula in 1873 and has produced it continuously since, maintaining the original recipe as a distilled spirit at 35% ABV. Today, production occurs primarily at the in , with additional on-site bottling at the Sazerac House in New Orleans since 2019 to honor its heritage. The bitters' protected trademark and formula prevent generic imitations, ensuring its distinctive flavor profile of licorice, saffron, and citrus peel remains exclusive to the brand. Sazerac Rye Whiskey serves as the flagship spirit for the , distilled at using a low- mash bill estimated at 51% , 45% corn, and 4% malted , which imparts the spicy, peppery notes ideal for balancing the drink's sweetness and herbal elements. The whiskey is aged for approximately four to six years in new charred oak barrels without an age statement, resulting in a 90-proof product with aromas of vanilla, caramel, and rye spice. , acquired by the in 1992, has produced the rye since the distillery's renaming in 1999, emphasizing its role in New Orleans tradition. The originated in the 1870s from the acquisition of the Sazerac Coffee House by Thomas H. Handy, evolving from a local bar into a global spirits conglomerate through strategic acquisitions and expansions. Owned by the William Goldring family, it now operates nine distilleries, employs approximately 5,000 people, and distributes over 500 brands across more than 110 countries, with annual revenue of about $3 billion as of 2024. The company enforces protections against counterfeits and imitations of its core products, including successful lawsuits to safeguard brands like Peychaud's and Sazerac Rye from unauthorized replicas. In recent years, the has expanded into ready-to-drink (RTD) cocktails, acquiring brands like in 2024 to bolster its pre-mixed portfolio, though it focuses on ingredients rather than direct bottled versions of the Sazerac itself to preserve the cocktail's artisanal preparation. In 2025, the company announced over $1 billion in expansions across U.S. facilities to boost production capacity and completed the acquisition of from in January, further diversifying its portfolio. This growth supports international , with products like Peychaud's and Sazerac available worldwide.

References

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