Typical Flavor

Classic Build

Glass:

Rocks (chilled, absinthe-rinsed)

Garnish:

Lemon peel (expressed and discarded)

Typical way it's made: 2 oz rye whiskey, 1 sugar cube, 3 dashes Peychaud's bitters, absinthe rinse

Heritage

Era:

Pre-Prohibition

Origin:

New Orleans, USA

Inventor:

Antoine Peychaud (bitters); the cocktail predates a single inventor

First served at:

Sazerac Coffee House

The Story

Around 1850 Aaron Bird renamed a New Orleans coffee house after Sazerac de Forge et Fils, the French cognac he served in the house cocktail with Antoine Peychaud's local bitters. When the great wine blight strangled cognac supplies around 1870, rye stepped in, and the absinthe rinse sealed the ritual.

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