In the Crescent City, Bourbon is king. They even named a street after it, for crying out loud. And even though most people associate New Orleans with booze, many may not realize that the country’s original cocktail was invented here–the one and only Sazerac.
It was just about 200 years ago when Antoine Peychaud first assembled the necessary ingredients for his famed drink. Back then it was based around French cognac, but over the subsequent decades an Americanized version developed that substituted Bourbon as the centerpiece. The distinct anise-laced tone of a Sazerac is a result of a speciality spirit known as Herbsaint. This-120 proof liquor is not for the faint of heart. A little goes a long way, so once you secure a bottle of it you’ll have enough material to arm a legion of Sazerac devotees.
Here’s the traditional and simple way to get it done:
Take a few dashes of the Herbsaint, mix it with 2 ounces of Rye or Bourbon whiskey, pinch a few more dollops of Peychaud’s bitters and then top it all off with just a smidgeon of club soda. Garnish the finished product with a long twist of lemon zest and serve neat in a short tumbler. Bask in your classiness and ‘laissez les bons temp rouler!‘