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The Sazerac is one of the oldest known cocktails. The drink has its origins in New Orleans, Louisiana. It is based on a combination of Cognac and bitters created by Antoine Amédée Peychaud. There are currently many different recipes for the drink, involving some combination of Cognac, rye whiskey, absinthe, pastis, Peychaud's bitters, and Angostura bitters. The Sazerac cocktail was named by John Schiller in 1859 upon the opening of his Sazerac Coffee House in New Orleans. Both most likely derive their name from a popular brand of Cognac, Sazerac-du-Forge et fils . The defining feature of the Sazerac is the preparation of the glass with absinthe or pastis. Absinthe is used traditionally, but was until recently difficult to obtain in the United States and other countries due to importation and production restrictions. Pernod, Ricard, Herbsaint, Absente and green Chartreuse are common substitutes. The inside of an old fashioned glass is coated with small amount of absinthe, and any excess is discarded. The coated glass is either used to prepare the cocktail or is used as the serving glass. Traditionally, a sugar cube was muddled with a small amount of water in the bottom of the glass. Today, simple syrup is frequently used instead.
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