- Cognac50 ml
- Absintheto rinse the glass; discard the excess10 ml
- Sugar1 cube
- Peychaud's bitters2 dashes
Method
Rinse a chilled old fashioned glass with the absinthe, fill it with crushed ice and set aside. Stir the remaining ingredients with ice in a mixing glass. Discard the ice and the excess absinthe from the glass and strain the drink into it.
Garnish
Lemon zest.
IBA note. After the American Civil War, cognac became scarce and rye whiskey took its place in the recipe.
Author's version
- Absintheto rinse the glass to taste
- Sugar1 cube
- Angostura bitters2 dashes
- Whiskey60 ml
Method
Rinse the inside of the glass with absinthe and discard the excess. In a mixing glass, muddle the sugar cube with the Angostura bitters, add ice and the whiskey and stir to chill. Strain into the rinsed glass.
Garnish
Orange or lime twist.
History
It appeared in New Orleans around 1850, when Aaron Bird opened the Sazerac Coffee House and began serving the "Sazerac Cocktail", made with Sazerac-de-Forge et Fils cognac. Around 1870, with the blight that devastated French vineyards, cognac gave way to rye whiskey; the IBA keeps cognac in the official recipe. The attribution of the recipe to the apothecary Antoine Amédée Peychaud is regarded as a popular myth, and in 2008 Louisiana proclaimed it the official cocktail of New Orleans.
Sources: official IBA spec and Wikipedia.
Flavor
· ·
Pairs with
meat · cheese
The spices call for sweets and cold nights.
In the Bottle Catalog
Jack Daniel's Old No. 7 · Gentleman Jack · Jack Daniel's Single Barrel · Jim Beam