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The Sazerac cocktail, a classic New Orleans libation, blends the smooth complexity of rye whiskey with the subtle sweetness of cognac, a shining example of interdisciplinary learning.
1.25 oz rye whiskey
1.25 oz cognac
1 bar spoon simple syrup
2 dashes orange bitters
2 dashes angostura bitters
Absinthe Rinse
Lemon peel
40 ml rye whiskey
40 ml cognac
5 ml spoon simple syrup
2 dashes orange bitters
2 dashes angostura bitters
Absinthe Rinse
Lemon peel
350 ml rye whiskey
350 ml cognac
40 ml simple syrup
16 dashes orange bitters
16 dashes angostura bitters
Absinthe Rinse each glass
Lemon peel
The Sazerac cocktail, often hailed as America's first cocktail, has a rich history rooted in New Orleans. Originating in the early 19th century, it began as a medicinal remedy crafted by Antoine Peychaud, a Creole pharmacist, who mixed his family's bitters with cognac. This concoction gained popularity at the Sazerac Coffee House, where it acquired its name. As the years passed, absinthe replaced the original French brandy, giving the drink its distinctive flavor. Prohibition forced a modification, using rye whiskey instead of cognac, which persisted after the ban was lifted. Today, the Sazerac remains a symbol of New Orleans' vibrant cocktail culture, cherished for its timeless elegance and complex blend of flavors.
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