Camille Berry
[vc_row][vc_column][vc_column_text]Perhaps the oldest American cocktail invention, the Sazerac was first concocted around the 1830s in
New Orleans. Today it remains firmly tied with its hometown, a symbol of the Big Easy. It’s no wonder that Cognac makes its way into this libation; after all, New Orleans has a strong French influence. And it was a Frenchman living in New Orleans, Antoine Amedie Peychaud, who invented his eponymous bitters that are a must for this noble drink. Today, you’ll see versions of the Sazerac based on rye, a substitution born in the 1870s when the phylloxera epidemic hit France and resulted in a Cognac shortage. The original and correct method uses Cognac.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Absinthe
1 sugar cube
1 dash Angostura bitters
2 dashes Peychaud’s bitters
2 oz Cognac
Lemon peel” font_container=”tag:h2|text_align:left|color:%23af0500″ google_fonts=”font_family:Bilbo%20Swash%20Caps%3Aregular|font_style:400%20regular%3A400%3Anormal”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Rinse a rocks glass with Absinthe, making sure to coat the entire glass. Discard the remaining absinthe and set the glass to the side.
In a second glass, dash the sugar cube with bitters, then muddle. Add the Cognac and stir, then strain into the absinthe-coated glass. Garnish with lemon peel.[/vc_column_text][/vc_column][/vc_row]
