The Bar Journal

1. Sazerac
According to legend, the Sazerac was born at Antoine Amédée Peychaud’s pharmacy on Royal Street in the late 1830c. It was then popularized at Sazerac Coffee House, a saloon on Exchange Place in the French Quarter. The drink and eventually its primary source were named for the brand of Cognac that favored the drink, Sazerac de Forge et Fils. The primary ingredient was switched to rye whiskey in 1870 due to imbibers’ changing tastes and an absinthe dash/rinse was added.
Who invented it: Apothecary Antoine Amédée Peychaud, who did indeed concoct Peychaud’s bitters, served friends a brandy cocktail spiked with his bitters.

2. Brandy Crusta
Created at Jewel of the South in 1850c bu Joseph Santini, the bar at the New Orleans City Exchange, Gravier Street, New Orleans.
Cognac, Grand Marnier, maraschino, simple syrup, lemon juice, Angostura. Perhaps the first sour, and the precursor to the Sidecar.

3. Absinthe Frappé
First invented at Aleix Coffee House, later called The Absinthe Room and now known as Old Absinthe House by the 1874c
Concoction created by Cayetano Ferrer, head bartender of Aleix Coffee House and later proprietor of the establishment, which he renamed.
Absinthe, rich simple syrup, anisette (optional), chilled sparkling water.

4. Ramos Gin Fizz
Creation of Henry C. Ramos from the Imperial Cabinet Saloon from 1888c.
Mr. Ramos popularized the drink at his own bar on Gravier, The Stag, from 1907 on.
Gin, heavy cream, lemon juice, lime juice, simple syrup, egg white, orange flower water. It is a silky, rich, complex, elegant drink.

5. Café Brûlot
From the Antoine’s Restaurant, late 1890c
By Jules Alciatore, son of the restaurant’s founder Antoine Alciatore.
Cognac, Grand Marnier or Cointreau, dark brown sugar, cinnamon sticks, whole cloves, strong New Orleans chicory coffee. A grand after-dinner flaming coffee drink prepared tableside with lots of ceremony and showmanship. At New Orleans’ grander restaurants (and certain grand homes as well), a special brûlot set with a ladle for straining out the fruit peel and spices is used, some of them made from sterling silver.

6. Vieux Carré
From the head bartender Walter Bergeron at famous Monteleone Hotel by 1930c
Rye, cognac, sweet vermouth, Bénédictine, Angostura bitters, Peychaud’s bitters. Pronounced “VOO ka-RAY,” it translates from French to “Old Square” and is an old name for New Orleans’ French Quarter. Mr. Bergeron was the head bartender of the hotel’s cocktail lounge, pre-dating the current Carousel Bar, which opened in 1949.

7.Hurricane
Benson “Pat” O’Brien and Charlie Cantrell. According to the story, post prohibition there was a glut of rum and Pat and Charlie’s liquor distributor would only sell them other booze if they agreed to take 50 cases of rum they didn’t want. So, they concocted a mixture using a large amount of rum, passion fruit syrup and lemon juice, and it took off.
Dark rum, passion fruit syrup, fresh lemon juice or lime juice, garnished with orange slice and a cherry.

SALUTE!

GIUSEPPE GALLO