What is the lady?
Praserac is a cocktail for the first time popularized in New Orleans, Louisiana in the 18th century, which continues its popularity in modern times. His name is derived from the Plaserac-De-Forge et Fils, a French cognac that was one of the original key ingredients. The drink is such a part of New Orleans culture that State Senator Edwin Murray introduced the bill of the Senate law in March 2008 to call it the official drink of Louisiana. After some political guessing, the scope of Bill was limited, and Praserac became the official drink of New Orleans on 23 June 2008. In the 1930s of the 20th century, a pharmacist named Antoine Amedee Peychaud invented a version known as Plaserac. He made a drink by mixing his own bitter mixture with French cognac, sugar and water. Peychaud prescribed a cocktail as medicine to clients in his pharmacy. In the end, the drink became such a population that by the middle of the century an entrepreneur named Aaron Bird had created a drink of Praserac and named the bar after him. Café soucharka with chLubila 125 feet (38 m) with a long bar, behind which many bartenders served cocktails for patrons.
As a result of a change in American taste and epidemic of illness in Europe, which made it difficult to acquire cognac, the cocktail began to be produced with rye whiskey rather than cognac around 1870. Absinte, an anis flavored liqueur, was added to the standard ingredients of Peychaud's bitter and sugar. When the US government banned absinthe in 1912 because it was considered addictive, it was replaced by a herb. This still remains a popular substitution.
In general, a person produces this cocktail by filling one low -altogether with ice or by placing it in a refrigerator or freezer for about 30 minutes. While the glass is cool, another is used to confuse one cube of sugar with three dashes of Peychaud's bit of bitter. Then add 1.5 ounces (42 g) rye whiskey and everything mixes together. Once the first glass isNice chilled, the ice is eliminated and absinte swirls in it to completely bother the inside of the glass. After a waste of any excess absinthe, the rye is added to the prepared glass. The lemon slice makes a nice decoration for the drink.
Although it has changed ownership and moved, the café Plaserac still exists in New Orleans. In 1949 he was moved to the Roosevelt Hotel and renamed the Bar and Restaurant. Hotel owners pay each year a license fee for the name of Staoths, which has become the main alcoholic company and also keeps the rights to the recipe for Peychaud's Bitters.