Welcome to the new eAbsinthe cocktail bar - here you'll find some alternative ways to enjoy your absinthe if you have any of your own you would like to share with others email us at customer.services@eabsinthe.net and we'll add them to the bar - if appropriate!!!

The Sazerac

Fittingly the first cocktail to this section is the Sazerac, arguably the oldest cocktail in the world.

A Brief History of Sazerac

In the early 1800s, Antoine Amadie Peychaud, a Creole apothecary, opened a pharmacy in the French Quarter of New Orleans. Many friends would attend late at night to sample his special mixtures of brandy, absinthe and his own secret bitters. This is said, arguably, to be the very first cocktail ever. Increasingly enjoyed in the city's finest coffee houses through the mid-1800s and most strongly associated with one called the Sazerac Coffeehouse.

In 1870 the Sazerac Coffehouse was purchased by Thomas H. Handy when due to popular American tastes, and the difficulty of obtaining brandy, Sazeracs' ingredients had its first change from brandy to rye whiskey. Absinthe was then replaced, after its ban with a local pastis.

Ingredients

• 1 sugar cube or 1 teaspoon of granulated sugar
• 3 dashes Peychaud's bitters
• 60ml cognac
• Splash of absinthe
• Strip of lemon peel

With cracked ice chill a heavy-bottomed glass

Mix cracked ice, sugar, Peychaud's bitter and cognac (rye whiskey or bourbon make excellent alternatives) in a cocktail shaker.

Now the glass should be fully chilled so empty the ice and splash in some absinthe, swirl to lightly coat the glass. This will leave enough flavour to complement the rest of the ingredients. Strain the Peychaud's mixture into the glass and finish with a twist of lemon juice (do not put lemon skin into the liquid!)