July 31, 2015

Cocktail Culture: The Sazerac's New Orleans Roots

Kristen Siebecker READ TIME: 3 MIN.

A cocktail's appeal can sometimes have more to do with its origin than its ingredients. A great story can go a long way for barroom banter, whether it's fact or fiction. The Sazerac is no exception, but one part of its history is clear: this simple, strong cocktail was born in New Orleans. In fact, in 2008 the Sazerac legally became New Orleans' official cocktail.

Comprising of cognac or rye, bitters, absinthe, lemon peel, ice and a sugar cube, the Sazerac is one of America's first cocktails, with origins dating back to the mid-1800s. The first concoction, which appeared in New Orleans at the Merchants Exchange Coffee House owned by Sewell T. Taylor, used an imported cognac called Sazerac de Forge et Fils. By the late 1800s a vine-eating louse called Phylloxera had invaded France, which disrupted the production of the cognac. This led to replacing the spirit with American rye, which was in good supply in the area and added a spicy and rich taste to the cocktail.

Meanwhile, the French Quarter was also home to local apothecary Antoine Peychaud, who prescribed medicinal toddies for his customers and whose bitters blended quite well with the cocktail. Some historical reports indicate the Sazerac was prescribed as a medicinal breakfast drink.

Lastly the anise-flavored absinthe was added, used to coat the glass to create another level of flavor. By the early 1900s true absinthe was banned, but it was later rebranded by locals J. Marion Legendre and Reginald Parker as Herbsaint, a New Orleans word for wormwood.

All these ingredients, with the addition of a sugar cube, ice and a lemon peel, make for the robust, herbal cocktail. Here are EDGE's five favorite places in New Orleans to try this classic cocktail's various incarnations.

5 Sazeracs Worth a Trip to New Orleans

  • 1. Arnaud's Restaurant is a time-honored place to get a libation in the French Quarter -- and especially a Sazerac. Made with Old Overholt Rye, it has the perfect combo of ingredients to make it feel like you are part of cocktail history.

  • 2. Cane and Table offers one of the city's best modern bar menus. Try the Extra Classic Sazerac, which features High West Double Rye and Maison Gourry cask-strength cognac.

  • 3. You wouldn't necessarily think of the new Le M�ridien as a Sazerac-centric locale, but the French-inspired hotel brand's sparkling wine program integrates bubbles into the classic cocktail for a effervescent twist.

  • 4. Another classic Sazerac can be found at the legendary Commander's Palace. With a choice of rye or V.S.O.P. cognac, this comes closest to the original recipe and offers a light, softer flavor profile.

  • 5. If you must have just one more Sazerac before your trip is done, swing by Ye Olde College Inn on Concourse D at Louis Armstrong International Airport. The Century Sazerac features Bulleit Rye, Peychaud's Bitters and La F�e Absinthe. One more for the road!

    by Kristen Siebecker

    Kristen Siebecker is a Certifed Sommelier and lover of cocktails. She is the co-host of I Feel Vine, a weekly podcast about the power of positive drinking. She also hosts recreational wine classes under the title, Popping Your Cork. Follow her on Facebook and Twitter at @WineWithKristen.

    This story is part of our special report: "Cocktail Culture". Want to read more? Here's the full list.

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