Sazeracs

When I’m at home, I drink Dewars on the rocks.  But when I’m in a New Orleans bar, my favorite concoction is a Sazerac.  In this article, my neighbor Chris Rose explains what that is and why it’s so New Orleans.  I don’t know who makes the best Sazerac, but ambience-wise, the best place to sip one is the Napoleon House, on a rainy summer afternoon.

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9 Comments so far

  1. Chris Martel (unregistered) September 3rd, 2004 9:27 am

    In the article they talk about coating the glasses with Pernod.. isn’t Herbsaint actually the proper pastis to use in a Sazerac?

  2. Ray (unregistered) September 3rd, 2004 12:16 pm

    You’re probably right. Rose may have written his piece after he’d enjoyed a few Sazeracs. Me, I leave those details up to the bartender. I don’t know how to make them; I just like drinking them.

  3. Mike Hoffman (unregistered) September 3rd, 2004 1:19 pm

    I used to make those for people. Nasty. But it is better than a Ramos Gin Fizz…

  4. Ray (unregistered) September 3rd, 2004 6:50 pm

    One man’s nasty is another man’s nectar.

  5. Mike Hoffman (unregistered) September 3rd, 2004 6:53 pm

    You just came up with the city’s new motto.

  6. martin (unregistered) September 8th, 2004 3:20 pm

    Pernod is definitely wrong-but the greater sin is putting ice cubes in it: “not four, not two, just three” Ignorant bar-hag. Go to Looka-my man Chuck has the definite Sazerac article.

  7. Ray (unregistered) September 8th, 2004 8:02 pm

    You’re right, Martin. I’ve never been served a Sazerac with an ice cube, let alone three. We don’t want melting ice to dilute the drink.

  8. martin (unregistered) September 9th, 2004 10:53 am

    Exactly Ray-that’s why if you order one at Galatoires-be sure and specify no ice.

    Done right-the Sazerac is truly the king of cocktails. I think the problem with commercial places is done right it looks really puny-like there’s about 3/4 ” of liquor in an iceless glass. So I guess they want to increase its heft.

    E.g. The last time I was at Commander’s the barkeep actually put tonic water in it to raise it to the level of half a cocktail glass! I knew there was a problem when I spotted it on the waiter’s tray.

    The best in the city imho are at, no surprise, the Sazerac in the Fairmont, with Pedro making the best. He’s often at the bar next to the Blue Room though-not the actual Sazerac bar-and it’s worth walking over there to have him make it.

  9. Ray (unregistered) September 9th, 2004 8:13 pm

    Martin, you may be right about who makes the best Sazerac. But I still say that the best ambience for enjoying one is the Napoleon House.


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