NEW ORLEANS From Bienville to Bourbon Street to bounce. 300 moments that make New Orleans unique. WHAT HAPPENED The first 1718 ~ 2018 Tales of the Cocktail event was held in 300 Sepember 2002. TRICENTENNIAL Cocktails weren’t invented in New Orleans, but the city has become their adopted birthplace. The city’s relationship with mixed drinks dates to the 1830s when Antoine Amadie Peychaud, a Creole apothecary, combined a mixture of medicinal aromatic bitters with French brandy, sugar and wa- ter. The brandy was later replaced with Sazerac cognac, absinthe was added to the THE HISTORIC NEW ORLEANS COLLECTION mixture, and the Sazerac was born. While locals may consider their native drink to be a Sazerac, tourists are more SAZERAC from the Sazerac Bar likely to think of New Orleans’ most fa- in the Roosevelt Hotel mous drink as the Hurricane or the Hand INGREDIENTS Grenade. Owners of the Tropical Isle 1 sugar cube bar created the melon-flavored drink as 3 dashes of their signature cocktail. The drink be- Peychaud’s Bitters 1 1/2 ounces of Sazerac came a registered trademark in 1987. or other good 6-8 Other drinks, including Brandy year-old rye whiskey 1/4 ounce Herbsaint Crusta and Ramos Gin Fizz, were Lemon peel, for garnish birthed in New Orleans, while oth- DIRECTIONS ers, including brandy milk punch, Pack an old-fashioned the French 75 and the Pimm’s Cup glass with ice. have been claimed and revised by lo- In a mixing glass, place a sugar cube and cals as almost-native drinks. add the Peychaud’s Bitters. Crush the New Orleans’ role in cocktail cul- sugar cube and then The Imperial Shaker, ture was cemented in 2002 when add the whiskey. a one-of-a-kind an annual gathering, called “Tales Empty the ice from the cocktail shaker first glass and coat the powered by a hand of the Cocktail,” began being held glass with the Herbsaint, crank, is an exhibit in the city. Then, in 2005, the Mu- then discard the at the Southern Food remaining Herbsaint. seum of the American Cocktail & Beverage Museum Empty the contents of and will be part of was opened in New Orleans and the mixing glass into the the bar at Toups first glass and garnish South, the new res- is now housed in the Southern with lemon peel. Be sure What’s now known as the Sazerac Bar opened in The Roosevelt Hotel in 1938. Shown here in taurant within Food and Beverage Museum. to strain the mixture. the museum. 1960, the bar was renovated after Hurricane Katrina in 2005..