Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Spirits >
Jun 8, 2009 02:47 PM

The cost of a Sazerac...

I am a waitress and the restaurant that I work for has just added a "specialty cocktail" menu. One of the cocktails included is a sazerac, the cost that they have decided on for the drink is $17.00!!! This to me is akin to robbery. We do not have the best atmpsphere, the prices are not listed on the menu and though the bartender is competent she is in no way a master mixologist or anything.... What do you all think? I feel bad selling them. Also, a mint julep is $15.... ouch.

  1. Click to Upload a photo (10 MB limit)
  1. For $17 you better be using super-premium ingredients in that baby. The Brandy Library in New York only charges $13 for a Sazerac or a mint julep, and that's at NY prices.

    1. Sazeracs here in Boston range from $8-10. $17 is rather steep for a gussied up Old Fashioned. What city was it in and what are the food prices like at that restaurant?

      I know that there's one posh place that charges $17 per cocktail to keep the proverbial riff-raff out (which I guess includes me).

      1. It depends: the city, the bar's location, its atmosphere, the level of service, the quality of the spirits (there are some pretty pricey American ryes available these days), glassware, ice, etc. There aren't many places in Boston that could justify that price.

        It's not a terribly hard drink to make, but it does take some care, and I've seen several Boston bartenders do terrible renditions. Classic blunders: using bourbon instead of rye or Cognac, tossing a big dash of absinthe or pastis directly into the shaker instead of doing a rinse, shaking instead of stirring, on the rocks instead of up. The wrong glass is pretty common, too: I expect this to be served in a heavy rocks glass, not a cocktail glass or snifter. If you're taking the trouble to offer this drink, it needs to be done right -- it's one of the oldest known cocktails.

        1. I agree with that the others have said- that's steep. I had a couple drinks at the new mixological emporium at the W downtown in Atlanta the other night. They chip the ice off a block to make your drink. And if you order a single-ingredient rocks drink, they take a big hunk of ice and put it in a mold that makes it into a perfect sphere. All homemade mixers and high-end stuff.

          And that was only $12 or $13.

          So, maybe if you are putting in a rye that's well north of $50/bottle (ri, Thomas Handy, Michter's). But you better be proudly proclaiming that to justify that price.

          1. A giraffe will walk into your bar and order a sazerac. When he pays the bill you'll say "We don't get many giraffes in here" and he'll say "At $17 for a Sazerac I should think not. If your drinks were cheaper I'd tell the other customers to drink up, the high balls are on me".