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This season, The Sazerac cocktail is back with a vengeance on the mixology scene. The reason for its success? A simple, yet excitingly powerful blend of Hennessy V.S.O.P cognac, bitters and an absinthe rinse, which makes it a firm favourite among lovers of strong flavours and experiences.

This ancient cocktail dates back to the nineteenth century in New Orleans but its inventor is disputed. Some say the name came from a cocktail made by a New Orleans bar owner trying out a new ‘sazerac’ cognac that he was importing. Others say the cocktail was technically invented by the Creole pharmacist Antoine Amédée Peychaud, who emigrated to New Orleans from the French Caribbean, taking some of the eponymous bitters with him. This ingredient has formed the basis of the Sazerac cocktail ever since, which is why Peychaud is often credited with its invention.


How to mix a Sazerac cocktail – the step by step recipe

  • Put 5 dashes of bitters into a mixing jug. Add the sugar syrup and Hennessy VSOP cognac.
  • Rinse the glass with absinthe by rolling a small measure inside it until it is fully coated. Throw away the remaining liqueur.
  • Add ice into the mixing jug, stir and strain into the absinthe-coated glass.
  • Squeeze lemon peel over the top to release the oils.

The curator: Tom Hingston

“Over the years, we have touched upon so many individual aspects of this brief – set design, interiors, art direction, sound and lighting design. Hotel 1729 represents a great opportunity to bring all this experience together and realise it in one fantastic space. To be able to do that for a brand such as Ruinart, where magic and innovation sit at the heart of everything, is really exciting,” explains Hingston.
Tom Hingston is an award-winning Creative Director and Designer based in London. His studio was established in 1997. Renowned for an innovative approach to art direction and design, Hingston Studio is acclaimed for its music imagery, creating campaigns for some of the world’s most lauded artists.
Beyond its musical pedigree, Hingston Studio spans an entire spectrum of disciplines, working across art, film, fashion, beauty, technology and automotive.
Hingston has worked with some of the world’s most innovative musicians and film makers as well as creating unique campaigns for global, luxury brands. Inspired by the values and emotive qualities of the brand, the experience of Hotel 1729 will bring the world of Ruinart to life in a way that is disruptive, imaginative and sensory.

Champagne Ruinart

Since its creation by Nicolas Ruinart in 1729, Maison Ruinart - the first established champagne house - remains true to its original values; a pursuit of excellence and a spirit of innovation, forever encapsulated in the mystery of its fine golden bubbles. For almost 300 years, Ruinart has created exceptional champagnes whose purity, luminosity, elegance and taste draw on a unique expertise – that of Chardonnay.
The golden thread of the ‘Ruinart Taste’ and the very essence of the House’s spirit, its finesse and purity illuminate all the cuvées of the Ruinart range. The Ruinart range [currently] consists of the following: R de Ruinart, Ruinart Rosé, Ruinart Blanc de Blancs, Dom Ruinart Blanc 2006 and Dom Ruinart Rosé 2004.
Ruinart has been shipping rosé champagne since 1764 and therefore means Ruinart created the first known Rosé champagne. In the Ruinart House account book, it is written that there was a shipment of a basket of 120 bottles, 60 bottles of which were Oeil de Perdrix. The term Oeil de Perdrix means a colour which could be described as delicate pink with coppery reflections. Towards the end of the 18th Century the expression Oeil de Perdrix disappeared in favour of names closer to those we use now: rozet and then rosé.