In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” (pronounced “ko-k-tay”), from which the word “cocktail” was derived. Thus, the world’s first cocktail was born!

By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first “branded” cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.

In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New Orleans. That same year, “Herbsaint,” a pastis, was made according to a French recipe; “Herbsaint” was so named for the New Orleans term for wormwood – “Herb Sainte.” In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as the absinthe. Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight Rye Whiskey.

In 2009 I had to change a few things because it was impossible to get hold of a bottle of 18yr old Sazerac Rye Whiskey. Instead I substituted Rittenhouse Rhy andOld Overholt Rye. While not as smooth as the Sazerac Rye it gets the job done and done well! If you need bar supplies and some of the finest ingredients and liquors you could find, you definitely have to try Cask in San Francisco. Also, view the video by Robert Hess on the creation of a classic Sazerac.

My slightly altered version is:

• 2 Glasses, 1 chilled with ice, 1 empty
• 1 sugar cube
• Place sugar cube over strainer and add 3 dashes of Peychaud Bitters.
• Drop sugar cube in glass
• Add 3 oz of Rhy Whiskey to the mix
• Add a few ice cubes and stir.
• Take chilled glass with ice and discard ice.
• Add a dash of absinthe and lace the glass.
• Discard excess absinthe from it.
• Pour the mix from the first glass into the second with the absinthe.
• Do not include the ice cubes!
• Take a lemon peel, twist, press, and drop into the mix.
• And ready you are!