A Tale of the Cocktail
“In New Orleans, culture doesn’t come down from on high.
It bubbles up from the streets.”
– Ellis Marsalis, American Jazz Pianist
While New Orleans is known internationally for its cuisine — equally impressive is its cocktail heritage. Local lore suggests that the very first cocktail was invented in NOLA.
The story goes that a fellow named Antoine Peychaud opened an apothecary shop in the French Quarter in the 1830’s and sold his own homemade bitters. Before long he realized the bitters tasted especially delicious with cognac, sugar and water. He measured his mixture in an egg cup (called a coquetier in French — some believe this is the basis for the term “cocktail”) — and so the modern cocktail was born.
Known as the Sazerac, this special drink just happens to be the groom’s favorite bar concoction. Needless to say you can expect to have the opportunity to taste a Sazerac during the wedding festivities but if you are exploring on your own, check out the low-lit, swanky bar at the Roosevelt Hotel (130 Roosevelt Way). The place is so devoted to the iconic New Orleans cocktail that it’s named for it — The Sazerac Bar. www.therooseveltneworleans.com
As delicious as the Sazerac is, let’s not discount another NOLA favorite and French-inspired drink, the French 75, which also has an interesting history. The drink dates to WWI, and an early form was created in 1915 at the New York Bar in Paris (frequented by Ernest Hemingway among others). The combination was said to have such a kick that it felt like being shelled with a powerful French 75mm field gun.
The French 75 is the favored drink of the bride, and like the Sazarac, you can anticipate this offering during the wedding weekend.
If you want to try these special libations prior to the wedding festivities, below are the cocktail instructions:
The Sazerac
— America’s First Cocktail
(Charles’s Favorite)
Take two old-fashioned or rock glasses. In the first one, add ice to chill and set aside. In the second one, muddle a sugar cube with three dashes of Peychaud’s bitters. Add 1.5 ounces of Rye Whiskey, then add ice and stir. Take the first glass, empty the ice and coat the glass with .25 ounce of Herbsaint, then discard any excess. Strain the contents from the second glass into your newly rinsed glass, and garnish with a lemon twist.
French 75
(Ella’s best loved cocktail)
Fill a cocktail shaker with ice (this will make multiple drinks at once). Pour in 1.5 ounces of gin, 3/4 ounce lemon juice (about 3/4’s of a medium lemon) and 3/4 ounce simple syrup. Securely fasten the cap on the shaker and shake until well chilled; about 20 seconds. Strain the liquid into coupe barware glasses and top with champagne. Garnish with a lemon twist.
