Sazerac
Not for the faint hearted.
This drink was created in New Orleans by Antoine Peychaud, who operated a pharmacy on Royal Street in the 1830s. Friends would gather for late-night revelry at his pharmacy where Peychaud would mix brandy, absinthe and a dash of his secret bitters for his guests. This drink became known as the Sazerac after being made famous by Sewell Taylor at the Sazerac Coffee House where he would only use Sazerac de Forge et fils brandy. We follow Dale de Groff’s recipe for a New York Sazerac, half bourbon, half cognac, with Peychaud’s bitters and sugar, served straight up in a rocks glass rinsed in absinthe.
