I am back from holiday but I have gotten into the swing blogging yet. The vacation to New Orleans was fabulous but I did come back with a nasty cold too. I promise I will have pics soon and tell you all about it.

I did find the energy however to recreate a fabulous cocktail we enjoyed while there. One thing NOLA is know for, besides food and beads, it’s cocktails. From industrial daiquiri machines to a Vieux-Carré or a Hurricane, there is a drink that will fit your bill. The number one cocktail my friend and I wanted to try was the Sazerac, which just so happened to be proclaimed New Orleans’ official cocktail in 2008.

Sazerac 1

This cocktail dates back to the 1850s when a certain gentleman who owned a bar also went into the imported liquor business, particularly with a brand of cognac named Sazerac-de-Forge et Fils. The Sazerac cocktail was created by mixing the cognac and the bitters being made down the street by a Creole apothecary, Antoine Amedie Peychaud. There are 2 bitters used in the cocktail today: Angostura bitters and Peychaud’s Bitters which are noted for having a lighter body, sweeter taste and more floral aroma. It’s truly a must to any visit to New Orleans.

Sazerac ingredients

Peychaud’s Bitters is but one of the essential components of the Sazerac cocktail. The others are using two chilled Old Fashioned glasses: one is swirled with a light wash of absinthe and the second is used to mix the rest of ingredients. Today the Sazerac is made usually with rye whiskey but I had my new Bourbon on hand so I used it as a substitute. I used half the sugar normally suggested as I found it too sweet, for me 1/2 tsp was enough.

Sazerac 2

Sazerac Cocktail

Servings 1 cocktail


  • 1/2 teaspoon sugar
  • 2 ounces rye whiskey
  • 2-3 dashes Peychaud's bitters
  • 1 short dash Angostura bitters
  • 1/2 teaspoon absinthe
  • Strip of lemon peel
  • ice


  • Chill an Old-Fashioned glass with ice inside.
  • In a second Old-Fashioned glass, muddle sugar with a few drops of water. Add several small ice cubes, the rye whiskey, Peychaud's bitters and the Angostura bitters. Stir well.
  • Remove ice from chilled Old-Fashioned glass and swish around the absinthe until its inside is thoroughly coated, pouring off the excess.
  • Strain cocktail mix into chilled Old-Fashioned glass and garnish with a twist of lemon peel.

And I have a feeling the restaurants dilute by leaving all the ice to melt instead of straining it because my recipe was way more potent and barely filled the bottom of my glass. FYI the Old Fashioned glass is a short tumbler with a wide brim and a a thick base, and is used for serving an alcohol with ice cubes. These glasses usually contain 6–8 US fl oz. I do not have this specific type of glass but my smaller kitchen glasses is close enough.

So CHEERS for now until I am recovered from my cold. I am sure I will find interesting remedies at the Expo Manger Santé et Vivre Vert (Eat Healthy and Live Green Expo) I am attending this weekend. If you are in Montreal March 21-23 2014 you should definitely check it out. Lots of free samples!