Sazerac Supper
w/exclusive bourbons
DATE: Monday September 28th 2009
TIME: 7:30pm to 10pm
VENUE: reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Andrew Starritt, Cask Strength
PRICE: $40 plus Tax and 15% Service
7:30pm Reception at Shebeen – Sazerac cocktail served
8:15pm Tastings with Andrew Skarritt on Long Table
9:15pm Supper & Dessert are served on Long Table
THE SAZERAC SUPPER LINE-UP
(all produced at the Buffalo Trace Distillery in Frankfort, Kentucky)
Sazerac 6yr Old Rye
· Will be served in a Sazerac cocktail. This rye has never been available in Canadian and there are no plans for it to be available in the market. Peyshaud’s Bitters, will be also be used and it will make this the first time a “real Sazerac” will be poured in Canada.·
Buffalo Trace Bourbon Kentucky Straight Bourbon Whiskey
(available in market)
Buffalo Trace Eagle Rare 10YO Single Barrel Bourbon
· Part of the antique series · Limited release September 2009
(limited case quantities) ·
Hancock’s President’s Reserve Single Barrel Reserve
· Part of the antique series · BCLDB limited release September 2009
(limited case quantities) ·
Rock Hill Farm Single Barrel Bourbon
· Part of the antique series · No plans to be available in market·
SUPPER
· Baked Local Ham with Buffalo Trace & Cherry Compote, Mashed Potatoes
& Seasonal Vegetables
and
· Apple Pie & Ice Cream, made with Salt Spring Island Apples topped with
“Fireball” Cinnamon Whisky Ice Cream
$40 plus Tax and 15% Service
Sazerac History
How the Sazerac Cocktail Came to Be
In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” which was made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” (pronounced “ko-k-tay”), from which the word “cocktail” was derived. Thus, the world’s first cocktail was born!
By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first “branded” cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added. In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New Orleans. That same year, “Herbsaint,” a pastis, was made according to a French recipe; “Herbsaint” was so named for the New Orleans term for wormwood – “Herb Sainte.”
Thus, in 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint instead of absinthe. Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight RyeWhiskey.
