History of the Sazerac

Sazerac, Sleuth & Slay

My joy in writing and publishing Margaritas, Mayhem & Murder was recently eclipsed by the contract I received from Wild Rose Press for Sazerac, Sleuth & Slay, An Andi Anna Jones Mystery, Book 2. We are currently in the final editing process, so a release date is right around the corner!

The cover art, by R. J. Morris, of WRP, is perfect, in my opinion. When I look at the alligator on the cover, I laugh…Every. Single. Time.

So, what’s your opinion? Does it inspire you to open the book? Does the Louisiana bayou setting come through? How about the cocktail picture below? You’re not alone if you’ve never heard of a Sazerac. However, R.J. detailed it, perfectly.

From New Orleans.com. History of the Sazerac

Image: Justin Shiels

The Sazerac is the official cocktail of Louisiana, consumed for well over 100 years in New Orleans.

The creation of the Sazerac has been credited to Antoine Amédée Peychaud, a Creole apothecary who emigrated to New Orleans from the West Indies and set up shop in the French Quarter in the early 19th century. He was known to dispense a proprietary mix of aromatic bitters from an old family recipe.

The story goes that back in 1838, apothecary, Peychaud, invented the Sazerac in his shop at 437 Royal Street. They say he first served it to his fellow Masons after hours in an egg cup –a coquetier—a word that some insist morphed into “cocktail.” The name of the drink comes from Peychaud’s favorite French brandy, Sazerac-de-Forge et fils. Somewhere along the line, American Rye-whiskey was substituted for the cognac and, in 1873, bartender Leon Lamothe added a dash of Absinthe. Called the “Green Fairy” for its color and the “Black Death” for its licorice flavor, Absinthe was banned in1912 for allegedly causing hallucinations. Soon after, Peychaud’s special bitters were substituted in its place.

Recipe: From Augustus Bulleit, my Great-Great Grandaddy’s Whiskey Recipe!

1.3 oz. Bulleit Rye

0.25 oz. absinthe

1 cube sugar

3 dashes Peychaud’s bitters

Equipment

Old-fashioned glass

1 – Muddle sugar and bitters, add the rye and stir with ice.

2 – Strain into an old-fashioned glass that’s been chilled and rinsed with absinthe.

Happy Tasting!

Andi Anna Jones Mysteries

Margaritas, Mayhem & Murder

Sazerac, Sleuth & Slay (Coming Soon)

Buy Margaritas, Mayhem & Murder – Paperback or E-Book

Amazon: https://www.amazon.com/dp/B09QXR7WKX

B & N: Margaritas, Mayhem & Murder by Mary Cunningham | NOOK Book (eBook) | Barnes & Noble® (barnesandnoble.com)

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