Which ingredient was added to the Sazerac to make it very fashionable?

The Sazerac is a classic New Orleans cocktail that has a rich history and evolution over the years. While the original recipe called for a simple combination of cognac or rye whiskey, sugar, and bitters, it was the addition of one particular ingredient in the late 1800s that helped elevate the Sazerac into legendary status.

The Origins of the Sazerac

The Sazerac was created in New Orleans in the 1830s or 1840s. The original recipe was simple – a bit of sugar, a dash of bitters, a splash of water, and either cognac or rye whiskey. The creator of the drink is disputed – some credit a New Orleans apothecary named Antoine Peychaud who created “Peychaud’s Bitters”, while others point to Sewon Hildreth, the bartender at the Sazerac Coffee House where the drink was first served.

The Sazerac Coffee House was located on Royal Street and was the favored hangout of local politicians and businessmen. The unique bitters, combined with the fine French cognac and rye whiskey served at the establishment, made the Sazerac cocktail synonymous with the upscale bar.

The Sazerac Cocktail Gains Popularity

In 1870, a new brand of cognac called Sazerac de Forge et Fils was imported to New Orleans. This cognac brand soon became the preferred liquor for the Sazerac cocktail. The drink essentially took on the brand name of the cognac it was made with – becoming known simply as a “Sazerac”.

Throughout the late 1800s, the Sazerac cocktail grew in popularity throughout New Orleans and the South. The combination of the anise and spice flavors from the Peychaud’s bitters, the sugar, and the smooth cognac made it an intriguing and complex drink. The Sazerac Coffee House continued serving the cocktail with the Sazerac de Forge et Fils cognac as its star ingredient.

Phylloxera Epidemic Leads to Evolution of Sazerac

In the 1870s, a phylloxera epidemic devastated grapevines across Europe, including those used to make cognac in France. This caused a significant cognac shortage, including of the popular Sazerac de Forge et Fils brand. Faced with no cognac supply, the Sazerac Coffee House began making their cocktail with American rye whiskeys instead.

At around the same time, the Sazerac Coffee House closed and the drink moved to the nearby Sazerac Bar inside the famous Roosevelt Hotel. Here, the Sazerac continued to be made with rye whiskey for several years until cognac imports resumed. However, drinkers had developed a taste for the spicier, more robust flavor that rye brought to the cocktail.

Absinthe Transforms the Sazerac

Everything changed when the Sazerac Bar began adding absinthe to the cocktail in the late 1800s. Absinthe had been banned in many places around Europe due to its high alcohol content and supposed hallucinogenic effects. However, it remained popular in New Orleans, including with the bartender at the Sazerac Bar.

The addition of the anise-flavored green absinthe to the Sazerac added another layer of complexity and officially transformed the drink into the modern recipe we know today. Patrons loved the licorice aroma and flavor that the absinthe imparted.

The preparation also evolved – instead of mixing all the ingredients together, the bartender first rinsed an old-fashioned glass with absinthe before discarding the excess. The remaining absinthe coated the glass, providing aroma and flavor as the cocktail was poured.

The Modern Sazerac

By the early 1900s, the Sazerac had secured its place as one of the world’s greatest cocktails. Ingredients varied over the years and by personal tastes, but the core components remained:

  • Rye whiskey or cognac
  • Sugar cube
  • Peychaud’s bitters
  • Absinthe rinse
  • Lemon twist garnish

The preparation also followed the ritual of rinsing the glass with absinthe, discarding the excess, before mixing the remaining ingredients directly in the glass.

With its rich history and delicious complexity of flavors, the Sazerac endures today as a quintessential New Orleans cocktail. The key ingredient that took it from local drink to acclaimed classic was the addition of the anise-flavored absinthe in the late 1800s, which gave the Sazerac its signature licorice aroma and flavor.

Conclusion

In summary, while the original Sazerac cocktail invented in the 1830s contained just simple ingredients like cognac, sugar, and bitters, it was the addition of absinthe in the late 1800s that helped catapult the drink to widespread fame. The anise/licorice notes from the absinthe gave the Sazerac a unique and complex flavor profile that became iconic and synonymous with New Orleans’ drinking culture. Although the ingredients evolved over the years, absinthe remained the key component that differentiated the Sazerac and made it a highly sought-after cocktail still enjoyed around the world today.

The Evolution of Sazerac Ingredients Over Time

Year Main Spirit Other Ingredients
1830s-1870s Cognac Sugar, Peychaud’s bitters, water
1870s-1890s Rye whiskey Sugar, Peychaud’s bitters, water
Late 1800s Cognac or rye whiskey Sugar, Peychaud’s bitters, absinthe, lemon twist
Early 1900s Rye whiskey Sugar, Peychaud’s bitters, absinthe, lemon twist

As the table shows, the Sazerac originally used cognac as its base spirit until rye whiskey was substituted during the cognac shortage in the 1870s. Absinthe was then added to the cocktail in the late 1800s, creating the modern Sazerac recipe. While specific ingredients varied, absinthe remained the key addition that transformed the simple Sazerac into the famous drink it is today.

The Significance of Absinthe in Sazerac History

Absinthe played a pivotal role in the history and evolution of the Sazerac cocktail. Here is a summary of its significance:

  • Added a new layer of flavor complexity – The unique licorice taste and aroma of absinthe balanced the sweetness and spice of the other ingredients.
  • Provided a new preparation ritual – Rinsing the glass with absinthe before discarding the excess became iconic preparation.
  • Differentiated the Sazerac – No other cocktails used absinthe. It gave the Sazerac a distinctive profile.
  • Symbol of New Orleans culture – Absinthe consumption was part of the city’s indulgent, decadent image.
  • Helped popularize absinthe again – The Sazerac opened Americans’ palates to appreciating absinthe after it had been banned in Europe.
  • Cemented the modern recipe – Absinthe became *the* defining ingredient of a true Sazerac cocktail.

Without those few dashes of anise-flavored absinthe, the Sazerac may never have attained its vaunted place in the cocktail pantheon. Absinthe was truly the transformative component that took the drink from obscurity to enduring classic.

Frequently Asked Questions

Why was absinthe banned originally?

Absinthe was banned in many European countries and the United States in the early 1900s due to concerns about its high alcohol content and supposed hallucinogenic effects. At very high doses, some chemical compounds found in the wormwood used to make absinthe were believed to cause neurological problems and seizures. However, most research today suggests absinthe is no more dangerous than other alcoholic beverages.

What’s the difference between modern and vintage absinthe?

Vintage absinthes produced before the bans of the early 1900s were often over 140 proof and contained chemical compounds like thujone from wormwood oil. Modern absinthes are regulated to be distilled at lower proofs, contain less thujone, and use different variants of wormwood. However, vintage “pre-ban” absinthes are still highly sought after by some collectors and command very high prices.

How strong is absinthe compared to other spirits?

Most modern absinthe ranges between 45-74% ABV (90-148 proof). This makes it significantly stronger than spirits like whiskey, rum, gin or vodka, which are typically distilled to be 40-50% ABV (80-100 proof). Absinthe gets its high ABV from being distilled multiple times during production.

Does the preparation method impact the taste?

Yes, the traditional French method of preparing absinthe by slowly dripping water over a sugar cube into the absinthe will produce a different taste compared to stirring or shaking the ingredients over ice. The water dilutes the alcohol and releases the aromatics from the essential oils, creating the famous louche effect. Cocktails like the Sazerac replicate this method by coating the glass with absinthe before adding the remaining ingredients.

Similar Classic Cocktails

If you enjoy the anise/licorice flavor profile of the Sazerac, here are some other classic cocktails to try:

  • Vieux Carré – Rye whiskey, sweet vermouth, Bénédictine, bitters, absinthe
  • Chrysanthemum – Dry vermouth, Bénédictine, absinthe
  • Corpse Reviver No. 2 – Gin, triple sec, Lillet Blanc, absinthe
  • Absinthe Drip – Absinthe, sugar, water
  • Death in the Afternoon – Absinthe, champagne

The Herbsaint Original Legendre is also an excellent non-absinthe alternative to Pernod or other absinthes for making an authentic Sazerac.

Conclusion

The Sazerac’s origins as a simple New Orleans cocktail of cognac, sugar, and bitters in the 1800s transformed into legendary status when absinthe was added to the recipe. The anise and botanical flavors imparted by the absinthe gave the drink its signature flavor profile and preparation ritual still followed today. Although absinthe faced bans and prohibitions for many decades, its integral role in the Sazerac ensured it would never be forgotten. Today it remains the ingredient that famously elevated the Sazerac into a complex, iconic cocktail synonymous with New Orleans.

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