cognac

One of my all-time favorite cocktails is the Sazerac, a drink some say was the “original” cocktail, concocted in New Orleans during the 19th Century. This story isn’t quite true, but the Sazerac was definitely one of the first cocktails served–and was so-named for the chief spirit from which it was made, the cognac from Sazerac-du-Forge et fils. When the grape harvest was devastated in Europe by the phylloxera outbreak, cognac became harder to find. In the Americas, fan-favorite rye was substituted to great effect. Part of the name stuck, though, and the drink was forever more immortalized by the name Sazerac.

While the rye version has become my “go-to” drink, I recently had a chance to try a Sazerac made with 1/2 cognac & 1/2 rye and was quite pleased by the results. It was a slightly sweeter drink, but mellow and approachable.

I decided to continue my foray into my favorite cocktail’s French roots, and mixed up a version at home solely with cognac as the base spirit. As much as I love rye, this new/old cognac Sazerac has won a place in my heart. Without the pepperiness of the rye to grab all the attention, I could really taste the herbal notes of the Absinthe beyond the primary anise flavor. I savored this one over a great episode of Mad Men and enjoyed every sip!

So whether you’re looking for a twist on an old favorite, or an alternative to rye (because it isn’t for everyone), you owe it to yourself to try this Classic Sazerac.

Cheers!

Classic Sazerac

• 1-2 dashes Absinthe, enough to coat your glass (I’m a bit liberal with my dashes)
• 3oz cognac (suggest drier varieties)
• 3/4 oz simple syrup
• dashes of Peychaud’s bitters to taste (3-4 for me!)

Coat your tumbler with the Absinthe. In a separate vessel, add ice, cognac,  simple syrup and bitters. Stir and strain into tumbler. Garnish with a lemon or orange peel, as you prefer.

Recipe adapted from Gary Regan’s Joy of Mixology, adjusted for my tastes. More Sazerac history (and overall guru-like cocktail mastery) can be found at Looka! Chuck Taggart’s awesome food and drink blog. Tell him I sent you.