Thank you to some very generous and wonderful liquor sponors we now can give you the vintage cocktail list lineup for the Cat's Meow USO Show.
So all you dames and gents get ready to enjoy the giggle water the way they did back in the old days!
THE SAZERAC
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 - "Herb Sainte."
In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as the absinthe.
Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight Rye Whiskey.
The Official Sazerac Cocktail
1 cube sugar
1½ ounces (35ml) Sazerac Rye Whiskey
¼ ounce Herbsaint
3 dashes Peychaud's Bitters
Lemon peel
Pack an Old-Fashioned glass with ice
In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube
Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar
Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint
Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel
THE LAST WORD
Chartreuse is a French liqueur composed of distilled alcohol flavored with 130 herbal extracts. The liqueur is named after the Grande Chartreuse monastery where it was formerly produced, located in the Chartreuse Mountains. The liquor is nowadays produced in a factory in the nearby town of Voiron under the supervision of monks from the monastery.
The Last Word:
1oz Green Chartreuse
1oz Luxardo Maraschino
1oz Hendricks or Plymouth Gin
1oz Fresh Lime Juice
GREEN CHARTREUSE is the only liqueur in the world with a completely natural green colour.
It is powerful and unique.
Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks.
· Ingredients : alcohol, sugar, 130 plants and flowers.
· Alcohol content : 55% (110° proof US)
· Presentation : Packaged in a traditional Chartreuse liqueur bottle. Very elegant with the embossed seal of La Grande Chartreuse.
· How to drink it : To bring out all its flavour, it should be consumed very cold, even on the rocks. Traditionally considered an after dinner drink, Chartreuse is more and more being enjoyed as a long drink.
Check back this week for 3 more vintage cocktail surprises!
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