Banco Posted September 9, 2005 Share Posted September 9, 2005 Does anyone know where in DC one can obtain a properly made Sazerac? (An inveterate inebriate friend of mine wants urgently to know.) Link to comment Share on other sites More sharing options...
oliveDC Posted September 9, 2005 Share Posted September 9, 2005 If your friend can wait until Tuesday, I'm sure Acadiana will be pouring them. Link to comment Share on other sites More sharing options...
mdt Posted September 9, 2005 Share Posted September 9, 2005 (edited) Does anyone know where in DC one can obtain a properly made Sazerac? (An inveterate inebriate friend of mine wants urgently to know.) Firefly was offering them last week to raise money for the Katrina relief effort. They may still have them. Derek or John will probably chime in here. Edited September 9, 2005 by mdt Link to comment Share on other sites More sharing options...
bigpinot Posted September 9, 2005 Share Posted September 9, 2005 Does anyone know where in DC one can obtain a properly made Sazerac? (An inveterate inebriate friend of mine wants urgently to know.) Isn't that the drink that contains absinthe? Maybe I'm confusing it with something else... Link to comment Share on other sites More sharing options...
Banco Posted September 9, 2005 Author Share Posted September 9, 2005 Isn't that the drink that contains absinthe? Maybe I'm confusing it with something else... Oui. The classic ingredient is Herbsinthe, a Louisiana version of the French original. But a more easily obtainable subsitute works well, such as Pernod, Ricard, etc. (Ironic that the French versions are easier to find.) I wonder how one of the Czech absinthes would taste in this drink. The other ingredients are Rye Whiskey and Peychaud's Bitters, plus some sugar. Link to comment Share on other sites More sharing options...
jparrott Posted September 9, 2005 Share Posted September 9, 2005 Real quick...freeze and then line an old-fashioned glass with Herbsaint (a cheap pastis-like substance, usually available at Potomac Wine & Spirits on M St. in Georgetown), chill rye, Peychaud bitters, and a bit of syrup, strain into said chilled, lined glass, garnish with a lemon twist. (Shuffles through fridge...) Bring me a lemon and I'll make you as many of them as you want. And I think it's entirely reasonable to expand this thread into a lament on the lack of rye whiskey in our fair city's bars. PS: I spoke at length yesterday with Jeff Kundinger, GM/sommelier of Restaurant Cuvee on Magazine St. in NO's CBD. The restaurant is fine (all the wine is cooked) and they hope to reopen soon, at least to feed the folks working on cleanup and rebuilding. The major roadblock appears to be the reopening of the hotel (the St. James) that surrounds the restaurant. Cuvee's owner, the mercurial Kenny LaCour, was quoted in a story on this morning's AP wire. Link to comment Share on other sites More sharing options...
shogun Posted September 9, 2005 Share Posted September 9, 2005 Firefly was offering them last week to raise money for the Katrina relief effort. They may still have them. Derek or John will probably chime in here. Yeah, I had one the other week and really enjoyed it. It's fairly strong, and very peachy. Amazing peach scent, too. Not sure if there was herbsaint in it, though; might have been bourbon. Link to comment Share on other sites More sharing options...
Al Dente Posted September 9, 2005 Share Posted September 9, 2005 Palena has em. Good too. Link to comment Share on other sites More sharing options...
jm chen Posted September 9, 2005 Share Posted September 9, 2005 I heard one being discussed, ordered, and tasted at a nearby table at Firefly last week. I'm pretty sure theirs involves peach schnapps and bourbon. Which sounds like a variation on the theme, but maybe not the "properly made" version the original poster was looking for. Still, I'm pretty tempted to walk over there and try their version... Jael Link to comment Share on other sites More sharing options...
shogun Posted September 9, 2005 Share Posted September 9, 2005 I heard one being discussed, ordered, and tasted at a nearby table at Firefly last week. I'm pretty sure theirs involves peach schnapps and bourbon. Which sounds like a variation on the theme, but maybe not the "properly made" version the original poster was looking for.Still, I'm pretty tempted to walk over there and try their version... Jael True enough, perhaps, but it is a tasty beverage in it's own right, and it's for a good cause! Link to comment Share on other sites More sharing options...
Banco Posted September 9, 2005 Author Share Posted September 9, 2005 I'm pretty sure theirs involves peach schnapps and bourbon. I just hear the words "peach schnapps" and I run away screaming. (Doesn't peach schnapps + bourbon = Southern Comfort?) Thanks for all your suggestions. It'll be fun exploring them! Link to comment Share on other sites More sharing options...
jparrott Posted September 9, 2005 Share Posted September 9, 2005 I really like bourbon. I really like peaches. Neither of them go in a Sazerac. Link to comment Share on other sites More sharing options...
Al Dente Posted September 9, 2005 Share Posted September 9, 2005 Sazerac Rye and bitters seem to be the key ingredients. Link to comment Share on other sites More sharing options...
derekmbrown Posted September 10, 2005 Share Posted September 10, 2005 I really like bourbon. I really like peaches. Neither of them go in a Sazerac. <{POST_SNAPBACK}> Oh the purists! We've created a more, let's say, universal version of the Sazerac for the cause. It's made like a Sazerac only we wash the glass with Peach Schnapps (instead of Pernod, Ricard, Herbsaint, or even some funky Turkish Anisette). We also muddle peaches with the simple syrup, Peychaud and Angostura bitters. The Peach Sazerac is $12 and half goes to the American Red Cross. It's tasty. And, yes, it's like a more refined Southern Comfort with several layers of Peach (fresh peach, peach syrup, canned peach), some anise (from the Peychaud Bitters) and the tasty, woody-sweet flavor of Woodford Reserve. If you want a real real one go to Palena. They use Wild Turkey Rye. I can make you a Bourbon or Cognac Sazerac at Firefly (consequently, both are acceptable subs and Cognac is more real than real--hypereal--in that it was how it was first made). Link to comment Share on other sites More sharing options...
zoramargolis Posted September 10, 2005 Share Posted September 10, 2005 I used to be able to buy Sazerac Rye at the Montgomery County Liquor store in Bethesda. If you want a really drop-dead delicious, authentic Sazerac cocktail, you gotta make one with Sazerac Rye in a glass rinsed with Pernod. It is the Woodford Reserve of rye whiskeys-- omgod, so smooth, complex and delicious. Also, breathtakingly expensive. I believe it is made in Kentucky despite its Louisiana origins. Alas, they seem no longer to carry it at the MOCO stores. Anyone know where to find it? I have a friend who lived in NO and graduated from Tulane. I used to bring her a bottle of Sazerac as a gift on special occasions. No can do no more until I find it again. Link to comment Share on other sites More sharing options...
DameEdna Posted September 11, 2005 Share Posted September 11, 2005 Rumor is, this was a drink for those days when you had a bad day a work ... one would take the edge off ... Link to comment Share on other sites More sharing options...
jparrott Posted September 11, 2005 Share Posted September 11, 2005 I used to be able to buy Sazerac Rye at the Montgomery County Liquor store in Bethesda. If you want a really drop-dead delicious, authentic Sazerac cocktail, you gotta make one with Sazerac Rye in a glass rinsed with Pernod. It is the Woodford Reserve of rye whiskeys-- omgod, so smooth, complex and delicious. Also, breathtakingly expensive. I believe it is made in Kentucky despite its Louisiana origins. Alas, they seem no longer to carry it at the MOCO stores. Anyone know where to find it? I have a friend who lived in NO and graduated from Tulane. I used to bring her a bottle of Sazerac as a gift on special occasions. No can do no more until I find it again. Certainly an expensive Sazerac! Sazerac is a Buffalo Trace Distillery product, released in limited quantities twice a year and with scattershot distribution. It has no "Louisiana origins" to speak of--it's just a name Ken Weber and the good folks at BT came up with to confuse bartenders across New Orleans (where the stuff is pretty readily available). It's good stuff, no doubt, though maybe a bit too soft, acquiring some of the same characteristics as Scotches that have seen a bit too long in the cask. I bought my bottle in Cambridge, MA recently, for about $45. (At Central Liquors on F St, there's a couple-year-old bottle on the shelf for, I think, $99.99). Another release is coming soon. Your most likely chance to get it in this area is at the Montgomery County store in Burtonsville. The manager there is a Bourbon nut and gets all kind of stuff the other MonCo stores don't get. (For those of you on more of a budget, he often has Very Old Barton 90 proof, which is excellent, highly complex bourbon at its price point). Link to comment Share on other sites More sharing options...
Heather Posted September 11, 2005 Share Posted September 11, 2005 Another release is coming soon. Your most likely chance to get it in this area is at the Montgomery County store in Burtonsville. The manager there is a Bourbon nut and gets all kind of stuff the other MonCo stores don't get. (For those of you on more of a budget, he often has Very Old Barton 90 proof, which is excellent, highly complex bourbon at its price point). Great tip, thanks? Where's the MoCo outlet in Burtonsville? What are the origins of this drink? Link to comment Share on other sites More sharing options...
Barbara Posted September 11, 2005 Share Posted September 11, 2005 What are the origins of this drink? Craig came home yesterday with a 1984 copy of "The Commander's Palace New Orleans Cookbook" that he found at a yard sale. Under the recipe for Sazerac Cocktail, the authors claim that it originated in the Sazerac Bar in the Vieux Carre. "This was an all-male bar, closed now, where men would go after work to do business--and drink. The cocktail is potent, and one is enough. An impressive presentation, which our bartenders have perfected, is to coat the prechilled old-fashioned glass with Pernod by swirling it in the air and catching it. Don't try it out with your best crystal!" The recipe calls for Herbsaint or Pernod, 1 1/2 ounces rye whiskey, 1/3 ounce Simple Syrup, 4 dashes Peychaud bitters, 2 dashes Angostura bitters, and a twist of lemon as a garnish. Link to comment Share on other sites More sharing options...
porcupine Posted March 17, 2008 Share Posted March 17, 2008 Okay, so Derek nominates Chantal at Tabard Inn for a good Sazerac; apparently Bourbon has one, too; Palena's knocked my socks off. I'd bet Tom Brown makes a great one. Who else? Link to comment Share on other sites More sharing options...
edenman Posted March 18, 2008 Share Posted March 18, 2008 I'm no expert on the cocktail, only having had it a few times, but I had a pretty damn good one at Temperance Hall a few months back. Not sure if they're still doing them since they've become the Looking Glass and scaled back on their rye selection. Link to comment Share on other sites More sharing options...
Banco Posted March 18, 2008 Author Share Posted March 18, 2008 I've heard Acadania makes a good one, though I've never been myself. Link to comment Share on other sites More sharing options...
jparrott Posted March 18, 2008 Share Posted March 18, 2008 Acadiana is a great customer of ours, but I would prefer my Saz's less shaken than what appears to be the standard there. But straining it through a sugar cube on an absinthe spoon is a nice touch. And this is day 67 of "Cork Held Hostage: Where the $*$$ Is The Rittenhouse, Distributor-Man?!" Link to comment Share on other sites More sharing options...
synaesthesia Posted March 18, 2008 Share Posted March 18, 2008 This was in the PS7 thread, but that was a while ago... So is she still there? Thank you, Jake. I hope everyone enjoyed. However, her name is Laura. We will try to have her make all Sazeracs, if possible. There's that bit of authenticity that only she lends to the cocktail. Link to comment Share on other sites More sharing options...
Waitman Posted March 18, 2008 Share Posted March 18, 2008 I believe someone was sunging the praises of the Sazerac offered at the Tabard Inn on Wednesdays and Thursdays. Link to comment Share on other sites More sharing options...
brettashley01 Posted March 18, 2008 Share Posted March 18, 2008 This was in the PS7 thread, but that was a while ago... So is she still there?Don't know about Laura, but I'd eat my hat if Tiffany couldn't make a great Sazerac. Link to comment Share on other sites More sharing options...
porcupine Posted April 21, 2008 Share Posted April 21, 2008 A month into the great Sazerac search, and here's my first report. Still more places to try - I just don't get into town as often as I'd like, especially at this time of year. Acadiana: A nice version made with Old Overholt Rye and Absente (not sure which bitters), shaken with ice and strained over a sugar cube into a cocktail glass. Sweet, light anise flavor, and very smooth [unfortunately I was a little pickled while taking notes, so I'm not sure if the Absente was coating the glass or in the shaker]. Bourbon/Adams Morgan (Owen): Pernod over ice chilling the glass, tossed out when the shaken mixture of Old Overholt, Peychaud, and a touch of simple syrup was strained into the glass; lemon twist. Classic prep yielded a beautiful, delicious drink. Bourbon/Glover Park: Not so good. One of the Willetts, too much Peychaud, simple syrup, Pernod, lemon peel. Not sweet, very unbalanced, and a huge pour. Disappointing. Waste of good whiskey. Dino (Chris): A fantastic but not traditional version made with Willett "Iron Fist", St George Absenthe Verte, Peychaud, simple syrup and a lemon twist. Didn't taste traditional but damn was it good. Really, really good. Palena: damnit but I still haven't managed to be watching while the drink is being made, so I have no idea what goes into it. Served up with a lemon twist, it remains the smoothest, best-balanced drink of the group. Must go back to back Palena/Dino to determine my favorite... hmmm, I sense a bar plan coming. PS7's: Jim Beam rye [to be fair, it was the only rye they had during the distributer shortage], Granier, Angostura muddled with sugar; shaken with ice and strained into glass. This drink was distinctly anise flavored and harsh, a bit thin, with the whiskey lost in the middle. The report will continue in anoter week or so once I've tried a few other places. Maybe my comrade in this search will post findings...? Link to comment Share on other sites More sharing options...
SeanMike Posted April 22, 2008 Share Posted April 22, 2008 I'll second the ones that Owen makes at Bourbon/Adams Morgan. When we went there for the rhum tasting his Sazeracs were fan-fugu-tastic. After I finish recovering from our trip to NYC I'll have to try Palena and Dino's. Mmmmm, Sazerac... (still resisting the urge to make Sazerac jello shots for my kickball team. just to teach them for asking me to make jello shots.) Link to comment Share on other sites More sharing options...
Joe Riley Posted April 22, 2008 Share Posted April 22, 2008 I like a Sazerac made with Rittenhouse BIB. The "traditional" Saz, using Old Overholt, is perfectly nice, though. If using the Overholt, you should use Herbsaint (traditional) or absinthe (really traditional) for the rinse. If you want to perk up your Sazerac with a better pastis than Herbsaint, use the Henri Bardouin and you'll never go back to Pernod or Ricard again. Chantal at the Tabard DOES make a lovely Sazerac, immensely satisfying. Link to comment Share on other sites More sharing options...
porcupine Posted April 22, 2008 Share Posted April 22, 2008 If you want to perk up your Sazerac with a better pastis than Herbsaint, use the Henri Bardouin and you'll never go back to Pernod or Ricard again. You have any left to sell me? Chantal at the Tabard DOES make a lovely Sazerac, immensely satisfying. On the list. Link to comment Share on other sites More sharing options...
edenman Posted April 22, 2008 Share Posted April 22, 2008 (still resisting the urge to make Sazerac jello shots for my kickball team. just to teach them for asking me to make jello shots.) do it. please. Link to comment Share on other sites More sharing options...
Joe Riley Posted April 23, 2008 Share Posted April 23, 2008 You have any left to sell me? Yes, indeed. On the list. I saw that. I'm just "seconding" your approval Link to comment Share on other sites More sharing options...
porcupine Posted May 1, 2008 Share Posted May 1, 2008 The Sazerac Search, part 2. Tabard Inn: Old Overholt, Lucid, Peychaud, lemon twist. A nice version but a tad unbalanced (I would have liked it a bit sweeter). Cork: Kudos to Tom Brown for stating up front that Cork was out of rye whiskey. Instead of trying to fake it, he made us his drink named Dawn over Manhattan: Maker's Mark, Carpano Antica Formula, Kubler, whiskey barrel bitters, orange slice, star anise. A superb drink, slightly sweet, very smooth, balanced, a nice hybrid of Manhattan and Sazerac. I would totally drive into DC and hang out at Cork just to drink this again. I want to drive into DC and hang out at Cork and drink this again. Now. Bar Pilar: At first Adam promised a deeply traditional drink, but then said that he wanted to make us something different, after all. The boy can't resist playing with the booze. What he concocted was clearly Sazerac influenced but had a taste all its own: Sazerac 6yo rye, Kubler, caraway-infused simple syrup, grapefruit bitters, grapefruit twist. The caraway gave this drink a mild savoriness that worked well with the sweet-tartness of the grapefruit. I think next time I go to Bar Pilar I'm going to say to Adam "just make me something" and see what happens. So, not much to report on the traditional front in this round, but some great discoveries nonetheless. BTW, I should state that it was Derek Brown who made me fall for this drink, a few years back when he was at Firefly. Happy memory. There are only a few more places on the radar. Any other favorite bar/tenders to recommend? Link to comment Share on other sites More sharing options...
Banco Posted May 1, 2008 Author Share Posted May 1, 2008 Just a tip-in here to say that the adventures of Porcupine inspired me to try the Sazerac at Palena (Overholt, St. George, Angostura, simple syrup), where I also had their brilliant Manhattan made with cherry infused syrup--simply divine. We then staggered/walked over to Dino, where Chris used fine ingredients but in such quantity that I could not finish the drink (the first time for me since the Carter administration) and cannot now remember what they were. Palena's was the more purist version, though served strained in an Old Fashioned glass rather than with ice, which surprised me. Chris's at Dino was on the rocks, however, as was I thereafter. Link to comment Share on other sites More sharing options...
jparrott Posted May 1, 2008 Share Posted May 1, 2008 The Cadillac Sazerac at Herbsaint on St. Charles Avenue in New Orleans is made with Ferrand Ambre cognac and Lucid. And, oh god, is it good. Link to comment Share on other sites More sharing options...
porcupine Posted May 2, 2008 Share Posted May 2, 2008 the Sazerac at Palena (Overholt, St. George, Angostura, simple syrup) Thanks for finding that out, Banco! Link to comment Share on other sites More sharing options...
synaesthesia Posted May 23, 2008 Share Posted May 23, 2008 This looks familiar. Link to comment Share on other sites More sharing options...
porcupine Posted June 28, 2008 Share Posted June 28, 2008 Now the official cocktail of New Orleans. Click me. Link to comment Share on other sites More sharing options...
Joe Riley Posted June 28, 2008 Share Posted June 28, 2008 Now the official cocktail of New Orleans. Click me. I'll bet the 33 members who voted against the Sazerac prefer drinking Hurricanes Good for New Orleans, and good for the Sazerac! Link to comment Share on other sites More sharing options...
Wine Guy 23 Posted July 9, 2008 Share Posted July 9, 2008 vegas sazerac @ blackdoor: crown royal, peychauds, absinthe Link to comment Share on other sites More sharing options...
jparrott Posted July 9, 2008 Share Posted July 9, 2008 Crown Royal? Oy. Link to comment Share on other sites More sharing options...
SeanMike Posted July 9, 2008 Share Posted July 9, 2008 Brian at Central Michel Richard last week made a very good Sazerac. Link to comment Share on other sites More sharing options...
porcupine Posted July 9, 2008 Share Posted July 9, 2008 Brian at Central Michel Richard last week made a very good Sazerac. Good to know. Last time I was there (months ago) and asked for a Sazerac (don't know if the bartender was Brian or someone else), the answer was "what's a Sazerac?". FAIL Link to comment Share on other sites More sharing options...
Wine Guy 23 Posted July 10, 2008 Share Posted July 10, 2008 Crown Royal? Oy. yet, not the most amazing sazerac so far, it was pleasant enough, with the slight sweetness of the CR rounding it out. granted i could only take, one, and had to switch Link to comment Share on other sites More sharing options...
MelGold Posted July 11, 2008 Share Posted July 11, 2008 Try Scooter's Sazerac at Corduroy! He also makes a mean Manhattan. Link to comment Share on other sites More sharing options...
porcupine Posted July 24, 2008 Share Posted July 24, 2008 Try Scooter's Sazerac at Corduroy! So does Pichon. Link to comment Share on other sites More sharing options...
derekmbrown Posted August 4, 2008 Share Posted August 4, 2008 The Washingtonian started a video series on bartenders preparing drinks and, low and behold, Chantal Tseng is featured doing a Sazerac. She does this version nearly perfect, so take notes. For those with a sweeter tooth, it's not unreasonable to ask for a touch more simple syrup. Not me though, I want a touch more bitters! Either way is a matter of personal taste, her execution is perfect. Nice touch spinning the glass in the air. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 4, 2008 Share Posted August 4, 2008 The Washingtonian started a video series on bartenders preparing drinks and, low and behold, Chantal Tseng is featured doing a Sazerac. She does this version nearly perfect, so take notes. For those with a sweeter tooth, it's not unreasonable to ask for a touch more simple syrup. Not me though, I want a touch more bitters! Either way is a matter of personal taste, her execution is perfect. Nice touch spinning the glass in the air. After watching this video, Jonathan decided that almost 3 p.m. wasn't too early to have a drink, so we made Sazeracs, minus the glass twirling. We made a few substitions, but ended up with a mighty fine cocktail. Didn't have Old Overholt, so we used Willett... I know, I know. It's 136 proof and Old Overalls is 86 or maybe 90. Willett tastes a whole lot better, too. We didn't have any absinthe, so we used Bardouin pastis. And rather than waiting for me to make some simple syrup, Jonathan used a few drops of blue agave syrup. We did use Peychaud's bitters, though. And lemon zest. I know it's supposed to be stirred and then drunk without ice, but that 136 proof rye is sta-RONG, so we tipped a couple of icecubes into our glasses to dilute it just a little bit. Shlrrp! Link to comment Share on other sites More sharing options...
JoeHoya Posted August 25, 2008 Share Posted August 25, 2008 Okay, so Derek nominates Chantal at Tabard Inn for a good Sazerac; apparently Bourbon has one, too; Palena's knocked my socks off. I'd bet Tom Brown makes a great one. Who else? Johnny Fulchino's love of all things New Orleans and his recent addition of the absinthe bar at Johnny's Half Shell make for a great sazerac. You should give it a shot. Link to comment Share on other sites More sharing options...
porcupine Posted September 13, 2008 Share Posted September 13, 2008 Brian at Central Michel Richard last week made a very good Sazerac. Not bad at all. Johnny Fulchino's love of all things New Orleans and his recent addition of the absinthe bar at Johnny's Half Shell make for a great sazerac. You should give it a shot. Unfortunately they were out of Peychaud's, so no saz for me. But props to the bartender for saying no to my request instead of trying to fake it. Link to comment Share on other sites More sharing options...
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