萨泽拉克鸡尾酒的由来 WOW危险的美食怎么做
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Around 1850, Sewell T. Taylor sold his New Orleans bar, The Merchants Exchange Coffee House, to become an importer of spirits, where he began to import a brand of cognac named Sazerac-de-Forge et Fils. Meanwhile, Aaron Bird assumed proprietorship of the Merchants Exchange, and changed its name to Sazerac Coffee House. Legend has it that Bird began serving the "Sazerac Cocktail", made with Sazerac Cognac imported by Taylor, and allegedly with bitters being made by local apothecary, Antoine Amedie Peychaud. The Sazerac Coffee House subsequently changed hands several times, when around 1870, Thomas Handy became its proprietor. It is around this time that the primary ingredient changed from cognac to rye whiskey due to the phylloxeraepidemic in Europe that devastated the vineyards of France.At some point before his death in 1889, Handy recorded the recipe for the cocktail, which made its first printed appearance in William T. "Cocktail Bill" Boothby's 1908 The World's Drinks and How to Mix Them, although this recipe calls for Selner Bitters, not Peychaud's.[9] After absinthe was banned in the US in 1912, it was replaced by various anise-flavored liqueurs, most notably the locally produced Herbsaint, which first appeared in 1934.
The Sazerac is a simple variation on a plain whiskey or Cognac cocktail (alcohol, sugar, water, and bitters), and could have been ordered in any latter 19th Century bar in the US as a whiskey cocktail with a dash of absinthe. It was this type of variation to the cocktail that caused patrons uninterested in the new complexities of cocktails to request their drinks be made the Old Fashionedway. By the early 20th Century, simple cocktails like the Sazerac had become a somewhat rare curiosity, which would eventually rekindle their popularity.[10]
The creation of the Sazerac has also been credited to Antoine Amadie Peychaud, the Creole apothecary who emigrated to New Orleans from the West Indies, and set up shop in the French Quarter in the early 19th Century. He was known to dispense a proprietary mix of aromatic bitters from an old family recipe. According to popular myth, he served his drink in the large end of an egg cup that was called a coquetier in French, and that the Americanized mispronunciation resulted in the word "cocktail". This belief was debunked when it was discovered that the term "cocktail" as a type of drink first appeared in print at least as far back as 1803, and was defined in print in 1806 as "a mixture of spirits of any kind, water, sugar and bitters, vulgarly called a bittered sling.".
以上内容自己翻译吧 在国外网站找到的
该酒配方在时尚主流网有介绍
鸡尾酒（cocktail）是一种混合饮品，是由两种或两种以上的酒或饮料、果汁、汽水混合而成，有一定的营养价值和欣赏价值[1] 。
鸡尾酒通常以朗姆酒、金酒、龙舌兰、伏特加、威士忌、白兰地等烈酒或葡萄酒作为基酒，再配以果汁、蛋清、苦精、牛奶、咖啡、糖等其他辅助材料，加以搅拌或摇晃而成的一种混合饮品，最后还可用柠檬片、水果或薄荷叶作为装饰物[2] 。
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