The Sazerac⁣
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37.5ml @hennessy VS Cognac⁣
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37.5ml @heavenhilldistillery Rittenhouse Rye⁣
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10 ml simple syrup⁣
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2 dashes @thebittertruthcompany Creole Bitters⁣

2 dashes angostura
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Rinse a chilled glass with absinthe and fill with crushed ice. Let it sit. In a seperate glass mix cognac, rye, simple, and bitters and stir with ice. Dump the crushed ice and absinthe, strain the cocktail into the rinsed glass and garnish with an expressed lemon twist. Served without ice. ⁣
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It always fascinates me how the impact of history can be traced through certain classic cocktails. The Sazerac is almost synonymous with New Orleans. This Old Fashioned variant was originally made with a Cognac base reflecting the French influence on the city. In fact, the cocktail gets its name from the particular brand of Cognac used in the original drink. A local pharmacy, Peychauds, supplied their own blend of bitters for the cocktail. ⁣
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After Phylloxera destroyed the European grape harvest in the 1870s, Cognac became difficult to obtain. Rye sent down the Mississippi River usurped Cognac as the spirit of choice for the Sazerac. In 1912 Absinthe was banned in the USA and a local New Orleans substitute, Herbsaint, became the go-to rinse for a Sazerac. ⁣
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The classic Sazerac calls for a muddled sugar cube, but I prefer simple syrup to sugar cubes as it's more consistent and blends more easily. I'm using bitter truths Creole bitters as they're the closest to peychauds that I've currently got. While the Cognac rye blend represents the history of the drink, it also just taste damn good. Why choose one when I can have both? ⁣
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Speaking of New Orleans congrats to Drew Brees on the regular season career TD record. Brady still the 🐐 tho. ⁣

Image and recipe courtesy of @thenickromancer.

@thenickromancer

Cocktails & Propaganda

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