The Original Sazerac

The Sazerac is a timeless cocktail that embodies the spirit of New Orleans and showcases the city’s rich cultural heritage. While many enthusiasts have debated its origins, it is widely believed that the first Sazerac was crafted with cognac, a spirit that was highly favored in French-influenced New Orleans during the 1800s.

At the original Sazerac Coffee House, a cognac known as Sazerac-de-Forge-et-Fils was served, setting the stage for this iconic drink. The cocktail’s creator, Antoine Peychaud, famously mixed his bitters—a key ingredient of the Sazerac—with French brandy, lending credence to the idea that the original recipe included cognac.

However, the landscape of spirits changed dramatically in the 19th century due to phylloxera, a vine-rotting epidemic that devastated European vineyards. This catastrophe made cognac scarce, leading many New Orleans residents to substitute rye whiskey in their cocktails. Some argue that rye was always intended to be the primary spirit in a Sazerac, and that claims to the contrary are rooted in misconceptions. Regardless of the cocktail's murky history, one fact remains clear: both versions of the Sazerac have their unique appeal.

Cognac and rye whiskey yield distinctly different Sazeracs. Cognac, distilled from grapes, imparts a fruity and floral character to the drink, while rye whiskey introduces a spicy, robust profile. Both iterations pack a punch, provided that spirits of similar proof are used. Regardless of the base spirit, the fiercely aromatic absinthe takes center stage, enhancing the overall flavor experience.

This recipe, shared by the renowned bartending legend Gary Regan, invites you to explore the classic Sazerac using cognac. For a true tasting experience, consider making both a cognac Sazerac and a rye whiskey Sazerac side by side to discover your personal favorite.

• Absinthe, to rinse
• 2 ounces cognac
• 1/2 ounce simple syrup
• 3 dashes Peychaud’s bitters
• Garnish: lemon peel

1. Prepare the Glass: Rinse a chilled Old Fashioned glass with absinthe, then fill it with crushed ice and set aside.
2. Mix the Ingredients: In a mixing glass filled with ice, combine the cognac, simple syrup, and Peychaud’s bitters. Stir the mixture until well chilled.
3. Assemble the Drink: Discard the ice and any excess alcohol from the prepared glass. Strain the mixture into the glass.
4. Garnish: Express the oils from a lemon peel over the top of the drink and garnish with the peel.

The Sazerac is more than just a cocktail; it is a celebration of New Orleans’ history and its vibrant drinking culture. Whether you prefer the fruity notes of cognac or the spiciness of rye whiskey, making this classic cocktail at home allows you to appreciate the nuances of each version. So gather your ingredients, invite some friends over, and enjoy a tasting experience that honors this iconic drink.