Cheers: The Sazerac

The world-famous Sazerac, which was created in New Orleans more than 160 years ago, last year was declared the official drink of the Crescent City. According to The Sazerac Company, Antoine Amedie Peychaud, the owner of a French Quarter apothecary, treated his friends to brandy toddies in the 1830s that included his “Peychaud’s Bitters” made from a secret family recipe. The toddies were made using a double-ended egg cup as a jigger, then known as a “coquetier,” from which the word “cocktail” was born. The recipe has been modified throughout the years. In 1873, American Rye whiskey replaced the French brandy and a dash of absinthe was added. Herbsaint replaced absinthe in 1940.—Scott GremillonThe Classic Sazerac 1 cube sugar1 1/2 ounces Sazerac Rye Whiskey1/4 ounce Herbsaint3 dashes Peychaud’s BittersLemon peel —Pack an Old-Fashioned glass with ice—In a second Old-Fashioned glass, place the sugar cube and add the Peychaud’s Bitters to it. Crush the sugar cube—Add the Sazerac Rye Whiskey to the second glass containing the bitters and sugar—Empty the ice from the first glass and coat the glass with Herbsaint, the discard the remaining Herbsaint—Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with a lemon peel(Recipe courtesy the Sazerac Company)