Ironside's Liz's Amazing Sazerac

The next installment of our cocktail series takes us back to one of our favorite spots, the Ironside Whiskey Bar at the Portland Regency Hotel & Spa (pictured) for one of Liz's signature cocktails - the Sazerac. When I dug into the history of the Sazerac cocktail for this post, I found it has a really rich history and lore, even a Masonic connection. Curious? Read on! 

The History of the Sazarac

The Sazarac cocktail has its origins with a Masonic apothecary from New Orleans by the name of Antoine Peychaud, who first mixed the beverage in 1838 using the French brandy Sazerac-de-Forge et fils.  As part of its preparation, the brandy was rested in an egg cup, or coquetier, so Peychaud's creation is supposedly not just the origin of the "Sazerac," but indeed of the word "cocktail" itself.  

However, we wouldn't recognize Peychaud's drink as a modern "Sazerac." Rye whiskey was substituted for brandy later, and in 1852, the cocktail became a signature beverage at the Sazarac House, a bar in the French Quarter.  It was there that a dash of Absinthe was added in 1873 by bartender Leon Lamonthe.  It is the Absinthe which originally gave the Sazerac its black licorice flavor, but many modern bartenders make the Sazerac cocktail with Peychaud's Bitters instead.  

For me, one of the more interesting aspects of this story is that the cocktail is the origin of the names of the Sazerac House, the Sazerac Company, and Sazerac rye, rather than the other way around!

Liz's Sazerac Cocktail Recipe

Back when Liz made a Rob Roy for us, we also tried this cocktail and loved it, so it was a natural next video for the series.  Liz mixes this one on the rocks, but she also makes it straight up.  Honestly, I like it both ways.  She also makes it with the traditional Absinthe, rather than with Peychaud's Bitters.

Check out how Liz mixes Ironside's Sazerac:

Sazerac Cocktail Ingredients

• 2 Ounces Sazerac Rye
• Gentle squeeze lemon juice
• Gentle squeeze of simple syrup
• 3 spritzes of Absinthe on the glass 
• 3 drops Angostura Bitters
• Ice
• Lemon Twist

As with many cocktails, each bartender has their own twist on the Sazerac, but Liz's is my favorite. The lemon juice makes it super refreshing and the relatively light application of Absinthe gives you a little of that licorice flavor without overpowering the drink. One of the New Orleans websites I reviewed while researching this cocktail used a sugar cube, Herbsaint and Peychaud's bitters instead, and even suggested that you could substitute bourbon for rye (why not?).  

Do you have a favorite recipe for the Sazerac?  Please drop it in the comments section!  Also, don't forget to Join the Mafia or follow us on Facebook, Instagram, or Twitter.

Cheers!

-Trevor