How to Make the Laundry Room’s Coquetier

[jwplayer mediaid=”35259″]

Among america’s earliest cocktails was Creole apothecary Antoine Amédée Peychaud’s preparation of bitters and Cognac brandy, measured out in little egg cups (coquetiers) in 1838. That ancestral cocktail would eventually give rise to today’s rye Sazerac, the official cocktail of New Orleans. At the Laundry Room—a tiny bar hidden within Downtown’s Commonwealth—mixologist and history buff Juyoung Kang delights in the tale of the coquetier and all the other colorful stories of speakeasies past and present. Kang’s Coquetier pays homage to Peychaud’s contribution to cocktail history, blending his bitters with premium apricot liqueur and apple brandy from the first licensed distillery in the U.S. for a delicately sweet, yet strong concoction. You could also doctor it up with a cocktail-friendly Cognac, such as the new D’Ussé VSOP, or with Sazerac rye. It might not cure what ails you, but it will almost certainly help.


As served in the Laundry Room at Commonwealth, $15

In a cocktail shaker, combine 2 ounces Laird’s Straight Apple Brandy, 1 ounce Rothman & Winter Orchard Apricot liqueur, 2 dashes Peychaud’s bitters and ½ ounce egg whites. Cover and dry shake (without ice). Add ice, shake again and strain into a cocktail coupe.