Sazerac
The Sazerac is a classic cocktail and closely related to the Old Fashioned . Like this one, it consists of a spirit , sugar, water and a bitter . For Sazerac, American rye whiskey or cognac is used as the base spirit and Peychaud's Bitters as the bitter . A special feature is that the guest glass is wetted with absinthe beforehand , and unlike an old fashioned, the Sazerac is served in the glass without ice. The Sazerac was shaped at the turn of the 19th and 20th centuries. in the Sazerac bar in New Orleans .
history
The Sazerac is closely related to the Old Fashioned . Drinks with spirits, sugar, water and a bitter were the original form of the cocktail. Old-fashioned and Sazerac-like drinks have been around since the 19th century. The first written mention and expression of the drink comes from the early 20th century, when the number and preparation of cocktails diversified.
In 1859, John Schiller offered the Sazerac for the first time in the newly opened restaurant The Sazerac Coffee House (German: Das Sazerac-Café ) in New Orleans. At that time it was still mixed with Sazerac Forge de Fils Cognac, which continued to spread in the phylloxera years. Whiskey did not yet have the quality we know today, at that time it was often only briefly or not at all stored in barrels and was hardly subject to quality controls. John H. Handy took over the bar and changed the recipe to whiskey. The first printed Sazerac recipe was written by John Handy in 1908 and was published in a supplement to the book The Worlds Drinks and How to Mix them . It provided:
- A jigger of good whiskey
- half a cube of sugar
- a little water
- two dashes of Peychaud Bitters
- a piece of lemon rind
The ingredients are stirred. Traditionally this was done in a small bar glass, an identical model to the glass from which the guest drank. When Sazerac was created, this was a very common method of mixing, today it has completely disappeared from the bar and is almost only used to serve a traditional Sazerac. The guest glass is cooled and then wetted with the absinthe before the stirred ingredients are strained into the glass .
The Sazerac is still ubiquitous in New Orleans and is now mainly made with rye whiskey in the city . The method of wetting the guest glass with absinthe beforehand in order to bring a light but not dominant absinthe flavor to the drink is a trademark of Sazerac. If it is used for other drinks, it is called the Sazerac style .
reception
A well-known Sazerac drinker was O. Henry , who is said to have drunk it in a bar in Manhattan "from ten in the morning to midnight" in the last years of his life.
In 2008, an initiative by several politicians wanted Sazerac to be declared the official state drink of Louisiana by law . After lengthy discussions, the Louisiana House of Representatives finally passed a law declaring Sazerac "the official cocktail of the city of New Orleans".
One of the largest liquor manufacturers in the United States, Sazerac , is named after the drink.
Web links
Individual evidence
- ↑ David Wondrich: Imbibe , Penguin November 2007 ISBN 978-0-399-53287-0 p. 200
- ↑ a b David Wondrich: Imbibe , Penguin November 2007 ISBN 978-0-399-53287-0 p. 201
- ↑ David Wondrich: Imbibe , Penguin November 2007 ISBN 978-0-399-53287-0 p. 199
- ↑ La. Stat. Ann. § 1420.2 [1]