New Orleans is acknowledged by many as the home of the cocktail, and the original and quintessential New Orleans cocktail is the Sazerac Cocktail.
Said to be invented by a Creole apothecary from the West Indies named Antoine Amadie Peychaud. In the early 1800s, while setting up shop in the French Quarter, Peychaud became popular for a toddy he dispensed to his friends consisting of a proprietary mix of aromatic bitters. It consisted of French brandy mixed with his secret blend of bitters, a splash of water and a bit of sugar.
Rumored to be served in the large end of an egg cup called a coquetier which led to the Americanized pronunciation of this as "cocktail"
1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
4 dashes Peychaud's bitters
1 small dash Angostura bitters (optional; it helps open the flavors, but hardcore traditionalists may leave it out).
2 ounces rye whiskey.1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
Strip of lemon peel
Said to be invented by a Creole apothecary from the West Indies named Antoine Amadie Peychaud. In the early 1800s, while setting up shop in the French Quarter, Peychaud became popular for a toddy he dispensed to his friends consisting of a proprietary mix of aromatic bitters. It consisted of French brandy mixed with his secret blend of bitters, a splash of water and a bit of sugar.
Rumored to be served in the large end of an egg cup called a coquetier which led to the Americanized pronunciation of this as "cocktail"
1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
4 dashes Peychaud's bitters
1 small dash Angostura bitters (optional; it helps open the flavors, but hardcore traditionalists may leave it out).
2 ounces rye whiskey.1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
Strip of lemon peel
No comments:
Post a Comment