Sazerac Research Paper

The Sazerac, is the extremely symbolic drink that has is original start in New Orleans and has a rich history; can be argued as one of America's first cocktail originally made in the 18th century. The cocktail originated as an alcohol beverage, composed of spirits of any kind, sugar, water, and bitters. One of the first forum of the Sazerac cocktail was an alcohol beverage made from Sazerac de forge cognac and sugar, along with bitters (Willett 80). You can still buy 1805s Sazerac de forge cognac vintage. Unfortunately the Sazerac de Forge house closed around the mid-20th century.
The history of the Sazerac name is argued; Susan Tucker the author of New Orleans Cuisine argue that in 1850, a bartender named Sewell Taylor became the sole importer

Absinthe was invented near the end of the eighteenth century, in Switzerland, by a Frenchman aspiring to create a digestive that contained wormwood and other herbs with medicinal attitudes (Tucker 34-36). By the mid-nineteenth century, absinthe was the favored drink. After two murder prompted the ban of absinthe in Switzerland in 1910, the liqueur was outlawed in the United States in 1912. The consensus was that the ingredient wormwood contain dangerous psychoactive properties. Absinthe producers, such as Pernod in France, responded by removing the wormwood from their products
Brandy was disappearing from the American cocktail scene, increasingly hard to import due to the phylloxera epidemic that destroyed European grapevines. In 1873, in time rye whiskey, more popular and cheaper (Carlson 48-51), was substituted for the brandy, and Herbsaint, a local anisette first sold in 1933 as an absinthe substitute Absinthe. in the early 1900s, when the name Sazerac become affixed to the recipe we know today, the whiskey/bitters/anise cocktail was just as popular in other parts of the country as is home in New