Sazerac Style

With this weekend being the celebration of American Independence, it only seems fitting to be drinking in true American style. So make sure your choices are sticking with local beer and American wine, and if you're in the cocktail mood now is the time for a Sazerac.

The Sazerac is one of the oldest cocktails known, and its origins come from good ole New Orleans, Louisiana. Pre 1870 the drink was Cognac based, but since has been replaced with Rye Whiskey, as well as the addition to absinthe. A tasty recipe is listed below which includes Templeton Rye. I prefer Templeton Rye not only because it is a small batch whiskey from Iowa, but also because it has a Chicago connection during Prohibition. In addition to Templeton Rye, I also recommend Peychaud's bitters. Peychaud's bitters, created in the 1830s by a Creole apothecary from Haiti who made a home in Louisiana in the 1700's. Peychaud's bitters is similar to Angostura, with a few slight differences. Peychaud's is more floral, slightly sweet, lighter in body and key to the Sazerac. So strut your American style and independence with a classic cocktail this weekend. Cheers!

Ingredients:

Splash of Pernod or other anise liqueur

Ice

1 teaspoon sugar

1.5 ounces Templeton Rye whiskey

2 dashes of Peychaud's bitters

1 lemon twist

Coat empty chilled rocks glass with Pernod, excess is disgarded. Fill a mixing glass with ice and the sugar, rye and bitters. Stir and strain into coated glass. Garnish with the lemon twist and ENJOY!