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The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe.
The Zazarack was included in the 1910 version of Jack's Manual, an early cocktail guide written by Jacob "Jack" Grohusko who was the head bartender at Baracca's restaurant in New York. It called for 100% bourbon whiskey, 1 dash of absinthe, 1 dash of angostura, and a quarter loaf of sugar.
New Orleans has a cultural association with absinthe and is credited as the birthplace of the Sazerac, perhaps the earliest absinthe cocktail. The Old Absinthe House bar on Bourbon Street began selling absinthe in the first half of the 19th century. Its Catalan lease-holder, Cayetano Ferrer, named it the Absinthe Room in 1874 due to the drink's ...
The Modernista is a scotch whisky cocktail livened up by the addition of absinthe/pastis and arrack-based Swedish Punsch. [1] [2] It was listed in Ted Haigh's book Vintage Spirits and Forgotten Cocktails, and is also known as the Modern Maid cocktail. [3]
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By the time "old-fashioned cocktails" started to be referred to in the 1880s, this still referred to various spirits – a whiskey version was called an "old fashioned whiskey cocktail" – but specified a lump of sugar, rather than syrup, building in the glass, and sometimes left a spoon in the glass, to stir or eat the partially undissolved ...
The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Sidecar Made with cognac, orange liqueur (Cointreau, Grand Marnier, Dry Curaçao, or triple sec), plus lemon juice ...
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