The Secret History of Sazerac: America’s Oldest Known Cocktail

The Sazerac, often celebrated as America’s oldest known cocktail, carries with it a tale as rich and complex as its flavor profile. This storied drink hails from the vibrant city of New Orleans, a melting pot of cultures and culinary traditions, where it was first concocted in the early 19th century.

The original version of the Sazerac was created by Antoine Amédée Peychaud, a Creole apothecary from New Orleans. Peychaud, who ran a pharmacy in the French Quarter, began mixing drinks using his proprietary Peychaud’s Bitters with a French brandy called Sazerac-de-Forge et fils. The combination became popular among the local population, particularly when served at the Sazerac Coffee House, from which the drink takes its name.

As the years went by, the Sazerac underwent a significant transformation. During the late 1800s, the phylloxera epidemic devastated European vineyards, causing a scarcity of French brandy. Bartenders in New Orleans turned to American rye whiskey as a substitute, which is now the base spirit of the drink. Additionally, absinthe was originally used to coat the glass in which the cocktail was served, but due to the U.S. absinthe ban in 1912, it was replaced with herbsaint, a similar anise-flavored liqueur.

The preparation of a Sazerac is ritualistic, involving chilling a glass with ice, discarding the ice, then coating the glass with herbsaint. The rye whiskey is stirred with a sugar cube and Peychaud’s Bitters, then strained into the prepared glass. A lemon peel garnish adds the final touch, releasing essential oils that perfectly complement the drink’s spicy and herbal undertones.

Today, the Sazerac is not just a cocktail but a symbol of New Orleans’ enduring spirit and its cocktail culture. It has been declared the official cocktail of New Orleans, celebrated and savored by locals and visitors alike who wish to taste a piece of American history.

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