The Sazerac is a local New Orleans variation of cognac or cocktail whiskey, named after the brandy cognac brand that serves as the original main ingredient. This most traditional drink is a combination of cognac or whiskey rye, absinthe, Peychaud's Bitters, and sugar, although bourbon or Herbsaint whiskey is sometimes replaced. Some claim that this is the oldest known American cocktail, with its origins in the Pre-Civil War of New Orleans, although historian David Wondrich is among those who argue this, and American examples of published usage of the word cocktail to describe the mixture of spirits, bitter, and sugar traced to the beginning of the 19th century.
Video Sazerac
Characteristics
The decisive feature of Sazerac is its preparation method, which usually involves two cool, ancient glasses. The first glass is played by washing absinthe because of strong flavor and aroma. The second glass is used to combine the remaining ingredients, which are stirred with ice, then filtered into the first glass. Various anisets such as pastis, Pernod, or Herbsaint are common substitutes when absinthe is not available. In New Orleans, Herbsaint was most used because of the absence of the US market from 1912 to 2007.
Maps Sazerac
History
Around 1850, Sewell T. Taylor sold his New Orleans bar, The Merchants Exchange Coffee House , to become a spirit importer, and he began importing the cognac brand named Sazerac-de- Forge et Fils . Meanwhile, Aaron Bird assumes ownership of Merchant Exchange and changes its name to Sazerac Coffee House .
Legend has it that Bird started serving "Sazerac Cocktail", made with Sazerac cognac imported by Taylor, and allegedly with bitter made by the local pharmacy, Antoine Amedie Peychaud. Sazerac Coffee House then changed hands several times, when around 1870, Thomas Handy became the owner. It is at this point that the main ingredients change from cognac to rye whiskey, because the phylloxera epidemic in Europe destroys vineyards in France.
At a point before his death in 1889, Handy recorded a recipe for a cocktail, which made his first appearance in William T. Bill Cocktail Boothby's World Drink and How to Mix it 1908, although his recipe calls Selner Bitters , not Peychaud. After absinthe was banned in the United States in 1912, it was replaced by a variety of sweet-smelling drinks, mainly locally produced Herbsaint, which first appeared in 1934.
Sazerac is a simple variation on regular whiskey or a cognac cocktail (alcohol, sugar, water, and bitter) and can be ordered in the 19th Century blade ago in the US as a whiskey cocktail with a bit of absinthe. This type of variation on a cocktail that causes customers is not interested in the new hassle of cocktails to ask for their drinks made in an Old Fashioned way.
At the beginning of the 20th century, simple cocktails like Sazerac had become a rather rare curiosity, which would eventually revive their popularity.
The creation of Sazerac has also been credited to Antoine Amà © dà © à © e Peychaud, a Creole pharmacist who emigrated to New Orleans from the West Indies and set up shop in the French Quarter at the beginning of the 19th century. He is known to get rid of a bitter aromatic mixture of old family recipes.
According to popular myths, he serves his drink at the big end of an egg cup called coquetier in French, and Americanization made the word "cocktail". This belief was denied when it was discovered that the term "cocktail", as a beverage type, first appeared in prints at least as far as 1803 and was defined in print in 1806, as "any mix of spirits of any kind, water, sugar and bitter, vulgarly called bitter sling ".
New Orleans official cocktail
In March 2008, the state senator of Louisiana, Edwin R. Murray (D-New Orleans) proposed Senate Bill 6 to designate Sazerac as an official Louisiana State cocktail. The bill was defeated on April 8, 2008. After further debate, on June 23, 2008, the Louisiana Legislature agreed to proclaim Sazerac as an official cocktail of New Orleans.
Cultural impact
The Sazerac cocktail featured prominently in an episode of the HBO Treme TV series, when chef Janette Desautel (played by Kim Dickens) threw one in front of restaurant critic and food writer Alan Richman (appearing as herself). Richman has infuriated many New Orleanians in 2006 with an article in GQ magazine where he criticized New Orleans post-Hurricane Katrina food culture. Despite objections, he agreed to participate in the scene and called Sazerac "a good weapon choice, because it symbolizes the city".
Brands and variants
Zazarac cocktails may be a variant of Sazerac, though it may be derived entirely independently of the more famous beverages. The addition of several types of bitter also makes this drink spicy.
Sazerac is also a rye whiskey brand produced by the Sazerac Company.
See also
- Cocktail list
References
Source of the article : Wikipedia
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