Nola in a glass? The Sazerac

Traveling, still one of those things I just can't get enough of. I always like to be well informed about the locations I visit so I do my travel research well in advance. For my 2018 trip I just started my search. Destination? A trip through the States, going from NYC to New Orleans and a few of the Hawaiian Islands (Oahu, Maui and Kauai). Every one of those destinations has that special something I always wanted to see.

In Nola (short for New Orleans) this is definitely the bar and music scene. At this point I read so many reviews of bars that I'm absolutely psyched to go! I even read that it's disputably the origin of America's oldest cocktail recipe, the Sazerac...

Well, let's talk about this recipe for a while. It was invented around 1840 by Aaron Bird who had a bar "The Merchants Exchange Coffee House".  He used a cognac for his house cocktail being the Sazerac-de-Forge et Fils and added sugar, absinthe and a dash of bitters from the local apothecary (Antoine Peychaud). Et voila, the Sazerac cocktail was born.

Because of lack of availability of cognac the cocktail recipe was changed and made with rye whiskey instead of cognac. Also because of the ban on absinthe in the US, herbsaint was used in its place. Of course I've always been a sucker for authentic recipes so I made the old school version of the Sazerac.

As a base I used the cognac ambre by Pierre Ferrand. This is a cognac house that makes 1e Cru de Cognac Grande Champagne distillates. What I love about this cognac is the fact that is has a very subtle aroma of honey and vanilla (aromas you find a lot in rye and bourbon as well) with a hint of apricot and grapes. Really love this cognac!

To create this cocktail you take 2 glasses and a shaker. In one glass you pour about half of the absinthe and whirl it around a bit so that the absinthe aroma sticks to the glass. Then poor the cognac, rest of the absinth, sugar cube and 2 dashes of Peychaud’s bitters in a shaker. Add some ice and shake away. Strain the content in an old fashioned glass and add a garnish of lemon. 
I also like to smear some of the lemon peel esters on my glass, just for the refreshing effect. Drink this one neat without extra ice, great cocktail!

The New Orleans Sazerac recipe:

-       2,5 ounces cognac (can be substituted by rye whiskey)
-       1/2 ounce absinthe, I use Pernod (can be substituted by herbsaint)
-       1 sugar cube
-       2 dashes of Peychaud's Bitters
-       1 lemon (as garnish)

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