This article is about the cocktail. For the company and its brand of rye whiskey, see Sazerac Company.
Sazerac
IBA official cocktail
A Sazerac at the Sazerac Bar, The Roosevelt New Orleans Hotel
Type
Cocktail
Base spirit
Cognac
Served
Straight up: chilled, without ice
Standard garnish
lemon zest
Standard drinkware
Old fashioned glass
IBA specified ingredients†
50 ml cognac
10 ml absinthe
One sugar cube
Two dashes Peychaud's Bitters
Preparation
Rinse 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.
Commonly served
After dinner
† Sazerac recipe at International Bartenders Association
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]
^"The Cocktail – How the Sazerac came to be". The Sazerac Company. Retrieved July 6, 2012.
^Majumdar, Simon (2009). Eat My Globe: One Year to Go Everywhere and Eat Everything. Simon and Schuster. pp. 192. ISBN 978-1-4165-7602-0.
^"David Wondrich dispels Sazerac myths". NOLA.com. Archived from the original on September 29, 2009. Retrieved February 24, 2016.
^Felten, Eric (2007). How's Your Drink? Cocktails, Culture, and the Art of Drinking Well. Surrey Books. pp. 9–10. ISBN 978-1-57284-089-8.
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