We are bringing
you one of the great classics, the Sazerac!

In fact, the Sazerac was the first cocktail that was ever branded and was one of the first cocktails ever created (some even argue THE first), after the term “cocktail” was coined in 1838.

The Sazerac is the official cocktail of New Orleans – which I think is pretty cool.

I mean, Salt Lake City should have an official cocktail, right?
Maybe that is my life’s work — to find it.

Anyway, if you are familiar with Peychaud’s bitters, then understanding where the Sazerac comes from is pretty interesting. Peychaud ran a pharmacy back in the 1830’s. Not only did Peychaud prescribe bitters for medical reasons, but he became famous for serving his customers toddies mixed with his bitters and Sazerac de Forge et Fils cognac. The drink became so popular (probably because it made everyone feel REAL good), that a local bar named the Sazerac Coffee House started purchasing Peychaud’s bitters and serving up a concoction of Sazerac cognac, absinthe, sugar, and bitters as its signature cocktail. After a while, the cognac was replaced with rye (a good choice if you ask me!) and the Sazerac that we know today was born. Happy birthday, you lovely, strong, wonderful cocktail. Thank you for being born.

It doesn’t get much more classic than that, friends. #ClassicCocktailsForever.

HBN Cocktail Club BrookeHostess: Brooke

Brooke and her husband moved in across the street a little over a year ago. After our husband’s started talking over yard work, we all decided to get together more formally and we had them over on a Sunday night (even though I still wore pajama pants, it was classy). I could tell right away that Brooke would fit right in with this lovely HBN Cocktail Club and I invited her to join us for the next get together. She has been a contributing member ever since! She was an amazing hostess and went the extra mile by getting ACTUAL Sazerac Rye, which is REALLY hard to find in Utah. I mean, our Sazerac for HBN Cocktail Club was about as authentic as you can get! Thank you, Brooke, for showing us a lovely time — and getting us all nice and buzzed. (Did I mention this is a STRONG drink?) Whew.


What you will need

  • 1 cube sugar
  • 1 1/2 oz Sazerac Rye Whiskey
  • 1/4 oz Absinthe
  • 3 dashes Peychaud’s Bitters
  • Lemon peel

How to make

  • Fill and old-fashioned glass with ice
  • In a second glass, place the sugar cube and add Peychaud’s bitters, then crush sugar cube (you can add a bit of water if needed)
  • Add Rye whiskey to the second glass containing the Peychaud’s and sugar and then stir
  • Empty the ice from the first glass and coat the glass with absinthe (absinthe rinse)
  • Pour the whiskey, bitters, sugar mixture from the second glass into the first glass and garnish with lemon peel






Sea of SazeracsSazerac


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