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Sazerac

ChicagoRon

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What's everyone's opinion on this fine cocktail? Huntsman, I expect some expert advice here.

It seems to me that now that there is Absinthe readily available in the states, there are more/better available, but some places still serve something a little more like a rye manhattan w/ bitters and a twist.

For the record, best I've had so far is at the Bristol in Chicago. Any other recommendations?
 

ama

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I make them at home occasionally with Thomas H. Handy rye. Amazing rye, really adds to the drink.
 

IUtoSLU

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Here is my recipe that I've posted before. It is the best around (if I do say so myself):

SAZERAC COCKTAIL

1.5 oz Sazerac 6 yr old rye
0.5 oz Remy Martin 1738 cognac
0.25 oz Grande Absente absinthe
3 dashes Peychaud's bitters
1 dash Angostura bitters
0.25 oz simple syrup (1/1)
Twist a swatch of lemon rind over the drink, then discard it.

Stir with ice. Remove ice, then drink.
 

csheehan

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Since we are discussing a drink that originally used absinthe and later a substitute, Herbsaint, I would like to ask a question. I use Pernod, since Herbsaint is not available in Ontario. When I asked a Swiss friend of mine, who has had both absinthe and Pernod, if there is really any difference in the taste, he said no. Can you taste the difference in a Sazerac considering the small amount (of either) used?
 

ChicagoRon

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I've never had one with Pernod, nor have I had Pernod to know what it tastes like. I think there is a difference between the Herbsaint and Absinthe , but that could be more related to WHERE I had each one (obviously not the same bar), so it's not a fair comparison.
 

IUtoSLU

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I don't think anyone could tell the difference with the little amount used in the Sazerac cocktail. Both would be acceptable.
 

ChicagoRon

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So... inspired by my own thread, I went to the bristol last night.... turns out, while I really like the flavor, their recipe is a little odd.

They are using Makers Mark Bourbon instead of Rye. They use Pernod, and instead of simple syrup, they are pouring the whole thing over a sugar cube, which they allow to dissolve in the drink (actually kind of a nice touch).
 

ChicagoRon

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Great Link... Thanks!
 

garymyman

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Places in New Orleans to try one (or anything):
-Commander's Palace
-Library @ the Ritz
-Sazerac Bar in The Roosevelt Hotel. This was an old hang out of Huey P. Long in the '30s and recently underwent a $100 Mil renovation by Waldorf Astoria. My favorite hotel in the city. The Ramos Gin Fizz was invented there, too.
 

Connemara

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Originally Posted by samblau
had a GREAT one at Blue Bar at the Algonquin...but they are $20 a pop.
inlove.gif
 

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