Story of Sazerac starts in 1838. A pharmacist, Antoine Amedie Peychaud, makes a cocktail using his favourite French cognac Sazerac-de-Forge et fils also using his Peychaud Bitters, which has a secret family recipe. In 1873, father of The Sazerac, Leon Lamothe changes cognac to American rye whiskey and starts using Absinthe. In 1912, Absinthe becomes illegal and in 1933 it is replaced by a French pastis, Herbsaint.
On June 23rd 2008, Senator Edwin R. Murray fights hard and becomes successful on naming the cocktail as New Orleans’ Official Cocktail.
If you can’t find rye whiskey it can be replaced with a nice bourbon having high rye content. I prefer Bulleit Bourbon for this specific one.
In a mixing glass we put the sugar and add Peychaud Bitters. After that we crush the wet sugar. After adding whiskey into the mixture stir it for 20-30 seconds.
In a cold tumbler glass, Herbsaint is added to cover the walls of the glass. Then the mixed spirit is strained to the tumbler and garnished with lemon peel.
One of my favourite bartenders, Chris McMillan describes and shows the cocktail very well.
Happy 4th of July!!