New on the menu | History of an Applejack Sazerac

October 9, 2017

Drink History || Sazeracs were first (or something like that)

Peychaud's Bitters were created in New Orleans by Creole apothecary Antoine Amédée Peychaud. Using a double ended egg cup (a coquetier in French)  as a shaker, he mixed the bitters with brandy and served it at a tavern in the French Quarter. With the help and influence of other bar-masters,  the concoction evolved into a Sazerac, while legend has it, the word coquetier devolved into "cocktail." 

Dousing a sugar cube in Peychaud's is the definitive first step in building a Sazerac; pouring the finished drink into an absinthe-rinsed glass is the last. At the Skylark, what happens in between is up to Johnny Swet, and we love the fall-worthy variation of the cocktail he just added to our lineup.  Made with Applejack (brandy made from apples rather than grapes), the Applejack Sazerac tastes like a crisp walk upstate listening to Louis Armstrong on a 2012 iPod. 

 à votre santé !

THE SKYLARK | Applejack Sazerac