Amoretti Classic Cocktail Recipe #6: The Sazerac

Sazerac

Last week, we started off a brand new series on the Amoretti blog that looks at classic cocktail recipes, their origins, and how they’ve changed. The first drink recipe we examined was the Jack Rose, which was made popular in the 1920s and 1930s. Like many other cocktails, the Sazerac was developed in a bar – out of necessity.

In the mid-19th century, the famous Merchants Exchange Coffee House in New Orleans, Louisiana was sold to a proprietor by the name of Aaron Bird. The former owner of the Merchants Exchange began importing a cognac called Sazerac-de-Forge et Fils, and the new owner changed the bar’s name to the Sazerac House and began serving up a drink with the imported cognac.

It was in this topsy-turvy way that the Sazerac began to take its roots. But remember, we said this drink recipe was developed out of necessity – and it was. A few years later, the grape vineyards in Europe were brutally destroyed by an epidemic, which made cognac fairly hard to come by. So, the new beverage ingredient of choice in the Sazerac House became rye whiskey. Also, local New Orleans bitters became the IBA beverage ingredient of choice over the years.

The Amoretti Sazerac


  • Ingredients:

    • Directions:
    • There’s a lot of tradition involved in making a Sazerac, which you can skip if you want, but we recommend doing it this way… In one chilled old-fashioned glass, muddle the bitters with the sugar cube. Pour in the whiskey, and stir the ingredients together. In another chilled old-fashioned glass, drop your teaspoon of Amoretti Premium Anise Syrup. Roll the syrup around in the glass so that it coats the inner walls. Let any excess syrup drip out. Then, add the ingredients from the other glass into your anise syrup-coated glass. Twist the lemon peel over the admixture, then rub the lemon peel on the rim of the glass and use as a garnish.

      Traditionally, the Sazerac used absinthe for coating the glass. Of course, absinthe is now banned in the United States. While you can get absinthe-flavored liqueurs, we love using our Amoretti Premium Anise Syrup instead. Let us know what you think of this cocktail on the official Amoretti Facebook page.

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