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that has is original start in New Orleans and has a rich history; can be argued as one of America's first cocktail originally made in the 18th century.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

of a Cognac made by Sazerac de Forge, and therefore sold in his bar. He sold the coffee house who owner changed the name to Sazerac Coffee House, and promoted Sazerac de forge a few sources contend that a Sewell Taylor owned the business, but a John B. Schiller is name is more often associated with the bar that opened in 1859 and was named the Sazerac Coffee House with a house cocktail called the Sazerac Cocktail (Tucker 35-36). Some argue that Antoine Peychaud was the inventor of the drink. He is the creator of Peychaud bitters developed in the late 18th century he was an apothecary what we would call a pharmacist today like most bitters, the recipe is a secret it is similar to Angostura bitters with medicinal quantities but is more flour and spice with a hint of anises. (Willett 80) The distinctive flavor of the Peychaud bitters are what makes the Sazerac cocktail have a unique piquancy (Tucker 35-36). Some Sazerac recipe use booth Angostura and Peychaud bitters.
Around 1870 the touch of pouring it into a glass that is first swirled with a few drops of absinthe was started.

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

Orleans.
One recipe appears on the Web site of the Sazerac Company no relation with the Cognac made by Sazerac de Forge, Sazerac Company is the manufacturer of Peychaud’s Aromatic Cocktail Bitters today as well as Herbsaint. Note that as it contains rye whiskey instead of brandy, and Herbsaint instead of absinthe, it is hardly “original,” though its name is the “Original Sazerac Cocktail.”
The distilling of rye whiskey in America goes back to the 1700s, when farmers who had planted rye and wheat as shelter crops the land owner found that it was more profitable to distill rather than ship the surplus grain. Rye whiskey can refer to either of two, different, but related, types of whiskey: American rye whiskey, which must be distilled from at least 51 percent rye (Code of Federal Regulations Title 27 5-22) or Canadian whisky, which is often referred to as and often labelled as rye whisky for historical reasons, although it may or may not actually include any rye in its production process (Carlson 48-51).

George Washington's when he was first at Mount Vernon, he was, urged to turn his surplus rye into whiskey and instituted a distillery on the grounds. The formula was simple: rye grain, malted barley and Indian corn in 1799, Washington's still was producing about 11,000 gallons of rye whiskey. The problem was youth (Carlson 48-51). Today, distillers age their whiskey in oak barrels for years, so the exquisite liquid can slowly mellow, and development that flavors of the whiskey at the end is a caramel and vanilla essence.
Nevertheless back in 1799, Washington matured his whiskey for a no time before selling a quicker, cheaper process the flavor of his hooch was properly tough it would turpentine or a tree sap favor (Carlson 48-51). By TTB Regulations Rye whiskey is 51 percent rye, while a bourbon is corn, other grain in rye are sometime added like corn, barley malt and rye malt (Code of Federal Regulations Title 27 5-22). Rye whiskey was the prevalent whiskey of the northeastern states, were the epicenter of Rye Whiskey production in the late 1700s and early 1800s. Rye has been currently undergoing a small but growing revival in the United States know it is binning produced all over the states (Carlson 48-51). . Since the beginning of the 21st century, many more producers are experimenting with rye whiskey, and several now market aged rye whiskey
American rye whiskey is sometimes referred to as America’s equivalent of an Islay Scotch whisky. As bourbon gained popularity beyond the southern United States, bartenders increasingly substituted it for rye in cocktails like Whiskey sours, Manhattans, and Old