Branden Nguyen

Guitar Performance and Instruction

S2E2 // "The Sazerac" [Classic Variation]

When I think of New Orleans, two iconic things come to mind: Jazz and the Sazerac. It just so happens that I love both. In this variation of an old-fashioned, we swap out the flavoring elements. Instead of using any sort of aromatic bitters, we must specifically use Peychaud’s bitters from New Orleans. In addition to that, Rye and Absinthe are also a must for this drink. This drink is served down and neat instead of on a large ice cube.

The Sazerac was originally created at the Sazerac Coffee House in New Orleans around the 1870s. The drink, as with many drinks during this time, originally used cognac as its base spirit. Due to a shortage of cognac from France due to an outbreak of phylloxera, rye was substituted into the drink for the scarce cognac. Rye is now the de facto choice in making a proper Sazerac.

Even though the drink has a nearly identical construction as the old-fashioned, the flavor profile is much different. The swapped components really affect the personality of the Sazerac, making it a truly unique cocktail in itself.

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