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Sazerac Cocktail: A Glimpse into American Cocktail History

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Sazerac Cocktail: A Glimpse into American Cocktail History The Sazerac cocktail, an iconic American libation with its roots deep in the heart of New Orleans, is not just a drink; it’s a sip of history. This timeless classic has a fascinating journey, with its origins dating back to the 19th century, making it a symbol of American cocktail culture. The tale of the Sazerac begins in the early 1800s when Antoine Peychaud, a Creole apothecary, operated a pharmacy in the lively French Quarter of New Orleans. Peychaud’s claim to fame was his creation of a medicinal elixir featuring brandy and a unique blend of botanicals. This concoction, referred to as “Peychaud’s Bitters,” was served in an elegant coquetier, a small egg-shaped cup, and was offered as a remedy for various ailments. In the 1830s, the Sazerac Coffee House, an esteemed establishment in New Orleans, introduced a drink that combined Sazerac de Forge et Fils cognac, water, sugar, and Peychaud’s Bitters. This cocktail was eventually named the Sazerac, taking its name from the cognac brand used in the original recipe. It quickly captured the hearts of locals and became a beloved New Orleans institution. Come the mid-19th century, we saw it mark a significant turning point in the Sazerac cocktail’s history. The phylloxera epidemic devastated French vineyards, leading to a severe shortage of cognac. As a result, rye whiskey was substituted for cognac in the Sazerac, not only allowing the cocktail to survive but also imparting an unmistakably American twist to the drink. The Sazerac had evolved, embodying the spirit of a changing nation. Around the same period, a New Orleans bartender named Leon Lamothe introduced a local anise-flavored substitute for absinthe known as Herbsaint in the Sazerac cocktail. This clever innovation became a permanent element of the Sazerac’s identity, replacing…

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Cocktails Featured Whisk(e)y

Whiskey Sour: more than just a libation

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Whiskey Sour: more than just a libation The Whiskey Sour is a timeless classic cocktail that has delighted palates for generations. Its simple yet elegant combination of whiskey, citrus, and sweetener has made it a favorite among cocktail enthusiasts worldwide. To truly appreciate this cocktail, it’s essential to delve into its history, exploring how it evolved over the years into the beloved libation we know today. The origins of the Whiskey Sour can be traced back to the early 19th century. While the exact date and place of its birth remain somewhat disputed, it is widely believed that this cocktail emerged in the United States. During this time, cocktail culture blossomed, with bartenders experimenting with various ingredients to create new and exciting drinks. One popular theory attributes the creation of the Whiskey Sour to an English sea captain, Elliott Stubb, who, in the 18th century, began mixing whiskey with lemon or lime juice to combat scurvy among his crew. This early cocktail version was likely quite rudimentary, lacking the finesse and balance modern Whiskey Sours are known for. While the exact origins of this classic cocktail are up for debate, the first documented recipe for a Whiskey Sour can be found in Jerry Thomas’s “The Bartender’s Guide,” published in 1862. Thomas, known as the “father of American mixology,” outlined the cocktail as a mixture of whiskey, simple syrup, and fresh lemon juice. This recipe set the foundation for the classic Whiskey Sour, emphasizing the importance of balance between sweet, sour, and spirit. As the cocktail gained popularity, bartenders and enthusiasts began experimenting with variations. Some swapped out whiskey for other spirits like brandy or rum, creating cocktails like the Brandy Sour, the Boston Sour, which incorporated an egg white to add a creaminess to the sour, and the Rum Sour,…

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Featured Opinion Spirits Whisk(e)y

Bourbon Heritage and Cigars

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Bourbon Heritage and Cigars On May 4th, 1964, Congress designated bourbon as a distinctive product of the United States. Nearly 60 years later, it remains the only spirit produced in the United States to enjoy this type of protection. This day is known as Bourbon Independence Day, a day to celebrate a spirit made of at least 51% corn, aged in new charred oak containers, not necessarily barrels, and distilled no more than 160 proof. However, looking at the title of this article, you’ll know that this isn’t the topic of discussion. We aren’t here to talk about what makes a bourbon, or Bourbon Independence Day, for that matter. So why is this important? In 2007, Senator Jim Bunning of Kentucky and Representative Rick Boucher of Virginia introduced concurrent resolutions in both the Senate and House of Representatives seeking to have the month of September designated as “National Bourbon Heritage Month” to celebrate America’s native distinctive spirit. On August 2, 2007, President George W. Bush signed the resolution into law; thus, September officially became Bourbon Heritage Month. Okay great! We have a month, signed into law, designated to celebrate Bourbon. What does this have to do with Cigars, and what does this mean to me? Okay, let’s get to the latter question first. September is the month of events, festivals, promotions, and releases. This past weekend, at the time of this writing, two big Bourbon Festivals wrapped up. Many distilleries throughout the country offer limited releases, tours, custom cocktails, and so much more, all to celebrate the heritage of America’s spirit. Many restaurants will create bourbon-themed dinners and food pairing events, where chefs will create dishes specifically to complement the various flavors found in a specific bourbon. You may find bars offering tastings to sample bourbons you may not otherwise…

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cocktail recipes Cocktails

Classic Old Fashioned Cocktail Recipe

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Old fashioned

Classic Old Fashioned Cocktail Recipe An old-fashioned is one of the oldest cocktails, and some believe one of the first cocktails ever made. With its roots dating back to the 1800’s, legend has it that it originated at the Pendennis Club in Louisville, Ky; however, some may argue that its roots date even earlier in the 19th century through letters and articles describing cocktails with similar recipes. Classic Old Fashioned Classic Old Fashioned Cocktail 1.5 Ounce Bourbon Whiskey2 Dashes Bitters1 large Ice Cube or Ball2 teaspoons simple syrup Add simple syrup and whiskey to a rocks glass filled with iceAdd bittersStir to combineStrain into another rock glass over a large ice cube/ballGarnish with an orange slice and maraschino cherry Note:  While the recipe calls for bourbon, the spirit can easily be replaced with a Rye, Blended Whiskey, or any other spirit of your choice to put a twist on this classic drink.

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Cigar Reviews Reviews

Cigar Review: Drew Estate Liga Privada H99

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Drew Estate Liga Privada H99 Brand:  Drew Estate Liga Privada Vitola: Toro Filler: Honduras, Nicaragua, Pennsylvania Wrapper: Connecticut Corojo Binder: San Andress Otapan Flavor Intensity: Full Flavored Body: Medium + Price: $17-$19 What Makes It Special Drew Estate released the first batch of Liga Privada cigars in 2007 with a four-country blend that included the Brazilian Mata Fina wrapper. Thus, the Liga Privada quickly became known as a cult hit for Drew Estate. President and Founder of Drew Estate, Jonathan Drew, discusses the history represented in the H99: “By creating hybrids of Corojo, the leaf was reborn, keeping all of its spice and potency intact.” Following the revolution in Cuba, the Corojo seed found its way to Florida, Nicaragua, and Honduras, with Hybrids of the Corojo seed giving birth to new seeds we all know and love. The H99, where the “H” is for Hybrid, takes a page from the other Liga Privada lines with its four-country blend and adds a new chapter with its Connecticut Corojo wrapper, Mexican San Andres binder, and then fillers from Honduras, Nicaragua, and Pennsylvania. Visual / Pre-light Draw When picking up the cigar, you will first notice its deep cinnamon color and textured wrapper.  Upon further visual inspection of the cigar, I noticed a uniform cap, tightly packed foot, and firm body.  The aroma of the foot of the cigar presented sweet notes with hints of mint; after a perfect cut, the cold draw showed notes of coffee and cocoa. First Third The initial draw opens with pleasant notes of coffee, cocoa, and woodsy notes that had me thinking of either walnuts or chestnuts.  These notes stayed consistent throughout the first third and began to introduce hints of pepper on the retro-hale. With an even burn and white ash, the construction was of high…

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Cocktails Featured Spirits Whisk(e)y

The Boulevardier Cocktail: A Journey Through Time

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The Boulevardier Cocktail

The Boulevardier Cocktail: A Journey Through Time The Boulevardier cocktail, with its enticing blend of whiskey, sweet vermouth, and Campari, has become a beloved classic in the world of mixology. This sophisticated libation has a rich history that spans several decades and continents. Its origins lie in the early 20th century, and its popularity continues. In this paper, we will explore the fascinating history of the Boulevardier cocktail and how it has evolved. The Boulevardier cocktail is often associated with the roaring 1920s, a time of glamour, luxury, and social liberation. It was first introduced by Erskine Gwynne, an American expatriate and editor of the influential magazine “The Boulevardier” in Paris during the 1920s. The magazine catered to English-speaking readers, mainly Americans and British citizens, who were part of the expatriate community in Paris. Gwynne was known for hosting lavish parties and social gatherings at his magazine’s headquarters, and it was during one such event he unveiled the Boulevardier cocktail. The original recipe called for equal parts whiskey, sweet vermouth, and Campari, garnished with an orange peel or cherry. It was a delightful twist on the Negroni, which had gained popularity. At the same time, he used gin instead of whiskey. The Boulevardier quickly became the preferred drink among the fashionable and sophisticated crowd of Parisian expatriates. The cocktail’s association with the magazine “The Boulevardier” undoubtedly played a significant role in its initial popularity. However, its appeal extended far beyond Paris, thanks to the contributions of influential bartenders and cocktail enthusiasts who encountered it during their travels. As the 1920s ended, the cocktail’s fame began to wane. The rise of the Prohibition era in the United States (1920-1933) also impacted its popularity. However, as the cocktail culture began to resurface after Prohibition, the Boulevardier found itself a new home in…

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Cocktails Featured Opinion Spirits

The Manhattan a Classic Cocktail

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Manhattan

The Manhattan a Classic Cocktail Origins The exact origins of the Manhattan cocktail are unknown, and while there are several stories and legends surrounding its creation, one of the most accepted stories is that it was created by a bartender named Black at the Manhattan Club in New York City in the 1870s or 1880s. According to this story, the cocktail was created for a party hosted by Lady Randolph Churchill, the mother of Winston Churchill. The party was held at the Manhattan Club, and the cocktail was named after the borough of Manhattan, where the club was located. Another legend surrounding the creation of the Manhattan cocktail involves a bartender named Jerry Thomas, who was known as the “father of American mixology.” According to this story, Thomas created the cocktail in the early 1870s while working at the Hoffman House in New York City. He allegedly made the drink for a customer who asked for a cocktail with whiskey, sweet vermouth, and bitters and named it after the nearby Manhattan Club. While the true origins of the Manhattan cocktail are unclear, what is certain is that it has become a classic cocktail enjoyed by many around the world. Recipe The original recipe for the Manhattan cocktail included whiskey, sweet vermouth, and bitters. These three ingredients create a balance of flavors, making the Manhattan cocktail a complex and sophisticated drink. Whiskey is the base spirit of the Manhattan cocktail, and it is typically made with rye whiskey. However, Bourbon or Canadian whiskey can also be used. Rye whiskey is a critical ingredient in the original recipe and is known for its spicy and robust flavor profile. Conversely, Bourbon has a sweeter and smoother flavor profile, while Canadian whiskey has a lighter, more mellow flavor. Sweet vermouth is another crucial ingredient…

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Featured Opinion Spirits Whisk(e)y

I’ll take mine neat, please

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Two glasses of scotch whiskey and ice

I’ll take mine neat, please! Ways to drink your whiskey. There are many ways to enjoy your whiskey, and you’ve probably read a few articles along your journey of right and wrong ways to do just that. As you peruse these articles, you have likely read statements such as, “never mix your whiskey with Coke,” or perhaps something like, “if you’re not drinking it neat, then you’re not drinking it right.” Now, before we get into the heart of this article, let us be very clear, enjoy your whiskey however you choose, and with that out of the way, let’s get into various ways to enjoy your whiskey. Shooting While not a common way to drink your whiskey, it is necessary to bring it up and discuss why it is only sometimes recommended. For many of us, our first introduction to hard liquor, which is 80 proof or higher, came in the form of shots while in college and generally to get drunk. When you shoot your whiskey, you will only be tasting the proof and not give yourself a chance to discover the flavors of your whiskey. Mixed Drink Mixing your whiskey with soda is another favorite for many whiskey drinkers; it is a way to cut the proof down and mask what many people describe as the heat of the whiskey, and while a popular way to drink your whiskey, more than a splash of soda, you won’t likely taste the whiskey. It is recommended, however, that when you are at a friend’s place, ask them to recommend a whiskey for your mixed drink before risking possibly offending them by mixing with a high-valued whiskey. Cocktails All cocktails are mixed drinks, but not all mixed drinks are cocktails. So, what makes a mixed drink a cocktail? The simple…

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Featured Opinion Whisk(e)y

What is bourbon… really?

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What is bourbon… really? Breaking the myths While it is well-known how bourbon must be made, a few untruths or misunderstandings about bourbon still need to be cleared up. Before we get into those, let’s take a moment and review what we know. First of all, to be considered a bourbon, the mash-bill must comprise at least 51% corn and then can contain any other combination of cereal grains. While these cereal grains most commonly will be rye and malted barley or wheat and malted barley, we are starting to see more expressions consisting of all four grains. To be classified as a bourbon, it must also be aged in a new charred oak container, be a minimum of 80 proof, distilled at no more than 160 proof, and entry proof of no more than 125 proof. There are a couple of items that need to be called out here. First is that the container must be a new charred oak container. This oak can be American White Oak, French Oak, or any other type of oak. Also note that the regulation states that it’s a container, not a barrel, so essentially, the container could be a new charred oak bucket, as long as it is new and has gone through the charring process. The second item is that no minimum age must be considered a bourbon. While Scotch, Irish, and Japanese whisky all must be aged a minimum of three years, effectively, whiskey can be regarded as a bourbon as long as the mash bill is 51% corn minimum and it was stored in a new charred oak container while carrying it from the still to the bottle. What about Straight Bourbon Whiskey? According to Chapter 4 of the Alcohol Tobacco Tax Trade Bureau, Straight Bourbon Whiskey is…

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Cocktails Featured Opinion Reviews

Top 5 Old-Fashioned Cocktails in DFW-West

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Old fashioned

Top 5 Old-Fashioned Cocktails in DFW-West I’ll have an Old Fashioned, please! History The Old Fashioned is a timeless, classic cocktail with roots dating back to the 1800s. The Pendennis Club of Louisville is often credited with its origination in 1881 using bourbon made by James E. Pepper. However, its roots can be traced back to the earlier part of the century through letters and articles describing cocktails with similar recipes; this is now more of urban legend rather than history. The first published sighting of a recipe titled an Old Fashioned was in Theodore Proulx’s book The Bartender’s Manual (1888). The original recipes were quite different from what we now know as Old Fashioned, consisting of sugar, ice, and the spirit. Eventually, bitters were introduced to cocktails, and other drinks, such as the Sazerac, were beginning to be introduced. The recipe’s base now consists of muddled sugar or simple syrup, an ice cube, bitters, and the spirit. The spirit throughout history consists of either bourbon, rye, brandy, gin, or on occasion, an Irish or Scotch whiskey. However, unless you specify the spirit either in the name or in your request, it will generally be made with a Rye or Bourbon. Other variations of the old-fashioned will come in the form of a smoked, barrel-aged, or possibly a bartender’s choice, such as using a type of bitters other than the classic Angostura aromatic. Top 5 It was in July of 2022 that I started the journey of finding my top 5 old-fashioned cocktails. While I originally intended it to be for all of DFW, after having tried over 500 variations on just the west side, I quickly realized that I needed to focus on just the west side of the metroplex and have multiple categories. With the DFW airport as…

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