Cocktail of the week with Fabrizio Musorella

Sazerac

People in the ‘mixing business’ describe this drink as the father of all cocktails. Its story begins in the French Quarter of New Orleans in early 1800, where Antoine Peychaud created it and named it after his favorite cognac, Sazerac-de-Forget et fils. In 1870 the cocktail changed from a Cognac-based drink to American rye whiskey. A dash of Absinthe was also added by a bartender named Leon Lamothe. Today he is regarded as the originator of the drink we now enjoy. In 1912, Absinthe was banned so Pernod is used instead. You might not be able to find Peychaud bitters in the Cyprus market but it is worth buying one in your next trip abroad. Salute!

Ingredients
5cl bourbon
1cl pernod
Dash Peychaud bitters
Dash angostura bitters
1 white sugar cube
Dash Club Soda
Preparation
Place a sugar cube in an old-fashioned glass and soak it with the bitters. Add enough soda to cover the sugar cube and crush it with a bar-spoon. Fill the glass with ice and add the Bourbon. Stir. Float the pernod over the drink and garnish with a twist of lemon.

The Cyprus Mail is the only English-language daily newspaper published in Cyprus. It was established in 1945 and today, with its popular and widely-read website, the Cyprus Mail is among the most trusted news sites in Cyprus. The newspaper is not affiliated with any political parties and has always striven to maintain its independence. Over the past 70-plus years, the Cyprus Mail, with a small dedicated team, has covered momentous events in Cyprus’ modern history, chronicling the last gasps of British colonial rule, Cyprus’ truncated independence, the coup and Turkish invasion, and the decades of negotiations to stitch the divided island back together, plus a myriad of scandals, murders, and human interests stories that capture the island and its -people. Observers describe it as politically conservative.