Cocktail historian Elizabeth Pearce recently shared insights into the origins of iconic cocktails such as the Sazerac, Negroni, and Vieux Carré. Her work intertwines history with hospitality, revealing how these drinks are connected to the cultural fabric of their time.
Sazerac (Established 1842)
Recognized as the official cocktail of New Orleans, the Sazerac originally featured Peychaud’s Bitters, invented in the city for medicinal use. Initially crafted with cognac, the recipe evolved in the 1880s due to a grape blight that made cognac scarce, leading to the substitution of American rye whiskey. Absinthe was originally included, but after its U.S. ban in 1912, Herbsaint was introduced as a replacement. Though absinthe regained legality in 2007, Herbsaint remains popular in New Orleans.
Recipe:
- 1/4 oz Absinthe
- 2 oz Sazerac Rye Whiskey
- 1/4 oz Simple Syrup
- 3 dashes Peychaud’s Bitters
- 1 dash Angostura Bitters
Mix ingredients, stir with ice, strain, and serve. Garnish with a lemon peel.
Negroni (Established 1919)
This drink is attributed to Count Camillo Negroni, who allegedly altered an Americano by requesting gin instead of soda at Caffè Casoni in Florence. The drink gained popularity among Americans expatriates during Prohibition, eventually making its way to the United States post-WWII amid a rise in Italian culture.
Vieux Carré (Established 1935)
Created by bartender Walter Bergeron at the Hotel Monteleone in New Orleans, the Vieux Carré celebrates the multicultural essence of the French Quarter. It combines sweet vermouth and rye whiskey with cognac and Benedictine, embodying the various ethnic influences of the area, including the Caribbean. Although often credited as a 1937 creation based on its first appearance in a cocktail book, earlier mentions suggest it may have originated during Prohibition.
These cocktails, along with others, can be savored at Brennan’s, where Pearce is actively involved in events such as the Spirit Round Table, inviting guests to explore these rich histories and flavors.