It's Cocktail Time! Try the Sazerac

Known as the first cocktail ever invented in America, the Sazerac has a long and storied history that began in pre-Civil War New Orleans.

Its Wikipedia page reads: "The original drink is based on a combination of Cognac and bitters created by Antoine Amédée Peychaud in the 1830s, and is reported to be the first cocktail ever invented in America.  Since its creation, many different recipes have evolved for the drink, usually involving some combination of Cognac, rye whiskey, absinthe or Herbsaint and Peychaud's Bitters."

It's a departure from your end-of-week Manhattans or wintertime whiskeys, and a bright and shiny libation to add to the rotation, especially if you find yourself at one of those retro-speakeasy establishments that might have it on the menu.

Then again, you can always make it at home. The exact replication of the cocktail has taken a turn to the blurry, and substitutions prevail (bourbon for cognac, etc.).

Ingredients 2 oz. Rye Whiskey (Old Overholt or Sazerac Rye is preferred)½ oz. Simple Syrup5 dashes Peychaud's Bitters2 dash Angostura Bitters¼ oz. Herbsaint (Pernod can be used as a substitute)1 Lemon twist

Chill a rocks glass by filling with ice and water. In a cocktail shaker filled ¾ with ice, add rye whiskey, simple syrup, Peychaud's Bitters and Angostura bitters. Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside (do not shake a Sazerac). Empty the ice and water from the rocks glass, and pour in a bit of Herbsaint and toss the glass (or roll it) to coat the entire inside. Pour out any excess. Strain your cocktail from the shaker into the Herbsaint lined glass.  A real Sazerac is served up and chilled, no rocks should be in the drink. Twist a lemon peel over the glass, rim the glass and then drop it in.

Give it a go when you're feeling inspired. If you like the Sazerac, I encourage you to read the excerpt that Eco Chick is running of Sazerac: An Excerpt in Libation: A Bitter Alchemy, in which there are two variations on the drink.

Recipe and photo courtesy of www.nolafoodie.com.