News from Scout supporter The Irish Heather
In keeping with the notion that you can’t get enough of a good thing, we are announcing a further development in our Long Table Series, the LTS Whisk(e)y Event. Our first in this new series – “The Sazerac Supper” – involves a fantastic line up of Bourbon Whiskey. If the LTS is all about eating and drinking in a recession, LTS Whisk(e)y continues the theme with a “cheap as chips” price of $40 (plus tax & service) for a main course, dessert, cocktail to start and tasting of four great Bourbons. As with everything else LTS, we’ll keep offering it until you stop coming! Full details after the jump…
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.
Apple Pie & Ice Cream, made with Salt Spring Island Apples
topped with “Fireball” Cinnamon Whisky Ice Cream
DETAILS & TIMELINE
Monday September 28th 2009 | 7:30pm to 10pm
Reception in Shebeen, tasting and dinner on the Long Table
Keynote: Andrew Starritt, Cask Strength
$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
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 Rye Whiskey.
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