The Sazerac: A Perfect French Quarter Party Drink
What does every party need? A signature drink! Sure, when you think of NOLA there’s the hurricane and the controversially gauche hand-grenades found up and down Bourbon street, but the quintessential drink has to be the Sazerac. The Sazerac was born in the heart of the French Quarter and couldn’t be more indicative of The Big Easy! The name comes from Sazerac de Forge et Fils a brand of cognac brandy that served as the base of the beverage before the now popularized Rye Whiskey version that people drink today.
Most people are also surprised to learn that the beverage was trademarked in 1900 by the Sazerac Co. A company that is alive and well today! The drink fell into fashion by bourbon and rye whisky makers in the South sending their spirits down South to the crescent city along the Mississippi. For a fascinating timeline visit the Sazerac Company’s website for a detailed historical timeline. At its most basic version it’s a drink consisting of whiskey, Peychaud bitters and some sugar. Naturally there are variations that will also call for cognac in addition to Rye, as well as twist of lemon and an absinthe rinse.
Since the Sazerac is a euphemistically “spirit forward” drink (don’t tempt us with a good time!) we highly recommend using a Rye whiskey that you’d enjoy sipping on… aka use top shelf! High West Distillery “Boureye” “Sazerac Rye 18 Years,” “Angels Envy” are all terrific choices.
The Sazerac works both as an aperitif as well as a digestif. Most guests don’t mind arriving to a party and sipping a Sazerac as a way to break the ice and get the party started. Or it works just as well at the end of the night when dinner plates are cleared away and laughter is becoming louder than the brass band. Any way you do it, the Sazerac is a stylish and authentic drink that will make you an impressive (and more importantly) fun host or hostess!
The Sazerac
Ingredients:
1-1/2 to 21/2 Oz Rye whiskey
I cube or 1 tsp sugar
2 dashes Peychaud’s Bitters
Lemon peel for garnish
Absinthe (for a rinse)
Step 1
Chill a rocks or old fashioned glass and when cold to the touch add and roll a few drops of absinthe to rinse the glass. Add several cubes of ice. Some people are purists who also call for their Sazerac straight-up. So ice here is optional.
Step 2
In a separate rocks glass muddle the sugar with several drops of water and a couple dashes of the bitters.
Step 3
Add whiskey and ice cubes and stir for several minutes until the sugar is dissolved.
Step 4
Strain your whiskey mixture into first glass. Cut a lemon in half until you have a circular disc. Cut half way through people and twist the peel above the cocktail and run along the lip of the glass. Use the remaining peel to create a lemon twist garnish if you should be so bold… Simply remove the remaining lemon keeping the peel and twist into a coil, it should hold firm and make an elegant garnish to your drink.
