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Jul 24, 2010 05:27 AM

Sazerac Seal of Approval!

The stature of the city's official cocktail, the Sazerac, has been further elevated by a new Sazerac Seal of Approval, granted to bars that make this classic cocktail the right way.

The venerable cocktail has suffered years of abuse at the hands of bartenders catering to Bourbon Street's taste for candy-sweet drinks. A classic Sazerac is elegant, balanced, and complex, with a subtle sweetness that never cloys.

Here's a list of the first bars to win the Sazerac Seal of Approval:

Onward and upward!

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    1. The "food revolution" has done wonders to increase availability of this drink. I first made it in the 1970's using directions from "The Gentleman's Companion" and then learned it from various waiters. In those days no one made the Fizz anymore and the Sazerac suffered similarly. Plus, it was almost impossible to get it with rye, as it should be made. The old Sazerac Bar used Wild Turkey 101 (rye) and it was mighty fine. I had a couple there recently and once I asked the young man to lighten the sugar it was damn near perfect. I like to say that it is among the last of the 19th C cocktails that must be pleasing to look at, to smell and to taste. That aromatic quality ti a thing of beauty. It is like the perfect martini...needs no embellishment.

      4 Replies
      1. re: hazelhurst

        You're very welcome, Hungry4Good!

        Hazelhurst, I was hoping you'd chime in, and when you didn't post anything for two days, I wondered if you'd run away to join the circus.

        I prefer the classic rye, but have enjoyed many a bourbon Saz at Galatoire's. Galatoire's has long defaulted to bourbon in Sazeracs, for some reason. (I'm sure they'll make a classic rye version on request.)

        Galatoire's Restaurant
        209 Bourbon St., New Orleans, LA 70130

        1. re: BrooksNYC

          In fact, I am on the California Coast and have only occasional internet coverage, Thanks for wondering....

          The "Galatoire Cocktail" is , as you said, a bourbon version of a Sazerac and it is good. For years they had Old Overholt rye only but then they got Jim Beam (which makes a decent Sazerac in my opinion). I am not sure what is available now becuase I've not had one there in awhile...when the waiters made the drinks it was important to know who knew how to do it. Nowadays, foolish consistency is the rage. No fun there.

          1. re: BrooksNYC

            Does anyone have any idea why Galatoire's serves its Sazeracs on the rocks? Have they always made them that way? The combination of their using bourbon and serving them on the rocks has forced me to change my pre-dinner cocktail at Galatoire's from a Sazerac to an Old Fashioned (which I ask to be made with rye).

            Galatoire's Restaurant
            209 Bourbon St., New Orleans, LA 70130

            1. re: pastis

              They will shake it and put the little bead around the rim if you want, or stir it ..either way, I've had them "up" there for years. Just ask.