Cocktail Hour: Sazerac

The Sazerac was invented in New Orleans in the 19th century by a bartender who loved Sazerac, the French brandy.  Today rye whiskey forms the base of a cocktail that is incredibly aromatic and sippable thanks to an herbsaint rinse (like a pastis or absinthe), brandy and bitters.  It’s a slightly softer, jazzier Manhattan.  In other words, it’s all New Orleans.

You can order a delicious version at Peel’s, the new restaurant on the Bowery from the people who own Freeman’s.  Or you can make your own for cocktail hour.  Here’s a recipe from Esquire that seems quite good.

from esquire.com

Cheers.

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2 Comments

Filed under Entertaining, Libations

2 responses to “Cocktail Hour: Sazerac

  1. Nice to see some of these original era cocktail recipes getting some attention, so few bars and restaurants produce them now as modern day tastes change but they really are delicious and everyone should get out there and make or order a Sazerac.

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