thetravelingbarkeepsIn this series I would like to invite you all read and sip along to the fascinating history that is the cocktail. In this series I will be posting complete recipes of a few of the cocktails that I will be highlighting as we look back at the moments in history that has forever changed the mixed drink world.
What is a cocktail?
It is important to note what exactly is a cocktail. Well that’s easy, it is quite literally a mixed drink that consists of a spirit and another ingredient. Yes that’s it.
The ‘first’ cocktail: The Sazerac
We do not actually know exactly what the first cocktail is but most historians will point to the Sazerac. A relatively simple cocktail, as often these early ones will be, the Sazerac consists of a spirit, bitters and sugar. Pair that all with anise liqueur or absinthe and you will have the cocktail that helped put New Orleans on the map in the spirits world.
If you have noticed some of these ingredients used have specific name brand products that I will recommend. It isn’t always advised to stick with these name brands, and I highly advise you to try other options, but for the sake of the history lesson I would be remised if I did not mention Peychaud’s bitters in the recipe.
Dr. Peychaud and his Miracle Elixirs
Dr. Peychaud was an apothecary and French colonist working and living in what is now modern day Haiti. He left due to the Haitian revolution in and headed for the illustrious city that is New Orleans. As an apothecary he sold his bitters and elixirs as a way to combat disease and illness. The cocktail that we enjoy today was thought to have been used primarily for medicinal purposes. Purveyors of the drink loved it so much that eventually they started to enjoy it without being sick themselves.
Ingredients
- Absinthe
- 2-2.5oz of Rye Whiskey
- 1 sugar cube or 0.25oz Simple Syrup
- 3-4 dashes of Peychaud’s bitters
- Lemon peel or twist
Steps
- Rinse or spray the inside of a chilled rocks glass with Absinthe or any anise liqueur of your choice. Set that glass aside for later.
- In a mixing glass, add either a quarter ounce of simple syrup or one sugar cube.
- Grab your bottle of Peychaud’s bitters and give three to four hearty dashes over the sugar cube.
- Muddle the bitters and sugar together till you have most of the cube broken down but not dissolved. (skip this step if you plan on using a simple syrup)
- Measure 2-2.5oz of Rye whiskey and pour into the glass.
- Fill the glass with ice and stir for around 20 seconds. Tip: If you want to have a better feel for the cocktail, try putting a finger or two on the outside of the glass. If the glass starts to get cold then your drink is probably ready.
- Use a hawthorn strainer along with a fine mesh strainer and pour the cocktail into the absinthe washed rocks glass.
- Garnish with a lemon peel or twist. Make sure to express the oils inside the glass as well as along the rim.
- As always the last step is to enjoy!
