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.

Quick Bite: Peel’s

outside Peel's

Peel’s is the brand new, surprisingly polished, very white, comfortable sister to taxidermied hipster restaurant Freeman’s. It’s a slightly more upscale diner with a takeout counter and a big long bar.

The savvy Freeman’s people know that cocktails attract customers like bees to honey, so even though it’s diner food, you can get a pretty damn involved cocktail.  That’s why  a cocktail is $13 and a cheeseburger is $12.  Must be those hand-muddled juices.

a peek at the menu

The wide, high-top wood communal tables on the first floor are my favorite.  Peel’s is totally casual, a place you can drop in with pals for an unfussy dinner, cheap beer and a fine Sazerac.

Peel’s,  325 Bowery at E. 2nd St.  No website as far as I can tell.