Sometimes referred to as the oldest known American cocktail, with origins in pre-Civil War New Orleans. Originally, the Sazerac was made and served in an egg cup called a “coquetier”.
The defining feature of the Sazerac is the preparation using bitters and two chilled old-fashioned glasses, one swirled with a light wash of absinthe for the slight taste and strong scent. The second chilled glass is used to mix the other ingredients, then the contents of that are poured or strained into the first.
The drink is a simple variation on a plain whiskey or Cognac cocktail (alcohol, sugar, water and bitters) and could have been ordered in any latter 19th Century bar in the United States as a whiskey cocktail with a dash of absinthe.
In March of 2008, Louisiana state senator Edwin R. Murray 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 announce the Sazerac as New Orleans’ official cocktail.
Preparation of the Sazerac
Use an old-fashioned glass and pack it with ice and water to chill the glass. In another old-fashioned glass, mix the sugar cube with the Bitters, then add the Rye Whiskey to this mixture. Stir to combine. Empty the ice from the first glass and pour Absinthe Verde into it and swirl to coat the sides of it. Pour the Rye Whiskey/Sugar/Bitters mixture into the coated glass. Twist a lemon peel over the glass and rub the rim of the glass with the peel, then use the twist as a garnish for the glass. Voila!
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