How the Sazerac Cocktail Came to Be
In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated
his friends to brandy toddies of his own recipe, including his "Peychaud's
Bitters," made from a secret family recipe. The toddies were made using a
double-ended egg cup as a measuring cup or jigger, then known as a "coquetier"
(pronounced "ko-k-tay"), from which the word "cocktail" was derived. Thus, the
world's first cocktail was born!
By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud's
Bitters, was immensely popular, and became the first "branded" cocktail. In
1873, the recipe for the Sazerac Cocktail was altered to replace the French
brandy with American Rye whiskey, and a dash of absinthe was added.
In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company
of New Orleans. That same year, "Herbsaint," a pastis, was made according to a
French recipe; "Herbsaint" was so named for the New Orleans term for wormwood -
In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as
Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use
Sazerac Kentucky Straight Rye Whiskey.