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Best Sazerac?

j
jaun Mar 16, 2013 03:20 AM

I'll be in NO last week in March. Seeking recommendations for signature Sazerac.
Roosevelt Hotel bar?
Monteleone Carousel?

  1. m
    montuori Mar 16, 2013 06:47 AM

    I just put together a list for a friend -- in no particular order:

    Feelings Cafe
    Mr. B.'s Bistro (and try the BBQ Shrimp!)
    Bar Tonique
    Peristroika @ Pravda (or their sister bar Cure)
    Serendipity
    Sylvain
    Carousel Bar
    Maurepas Foods
    French 75 Bar
    Victory

    Others have indicated that one can indeed get a good sazarac at the Sazarac bar, I haven't been in ages so don't want to comment.

    1. n
      nolala Mar 16, 2013 06:49 AM

      Sylvain

      1. j
        jaun Mar 17, 2013 06:27 AM

        Thanks for the recom.
        I had one at the Sazerac Bar 5 years ago during my last visit to NO but wanted to see what the current cocktail situation is now.
        I have also heard that Uncommon Bar and SouBo also craft excellent cocktails and am surprised it did not make 'montuori's' list. Perhaps Sareracs are not their specialty?
        Thanks again for the feedback.

        2 Replies
        1. re: jaun
          z
          zin1953 Mar 18, 2013 03:53 PM

          Well, I'm arriving in New Orleans on Wednesday, so I'll let you know about SouBo . . . my favorite is at Arnaud's French 75 Bar mentioned previously.

          1. re: jaun
            z
            zin1953 Mar 24, 2013 08:46 AM

            I can safely report that Abigail at SoBou makes a STUNNING Sazerac - my new favorite!

          2. k
            kibbles Mar 22, 2013 03:31 PM

            my favorite had always been at Coquette. im sure it's still good, but my favorite bartender there left and opened his own spot, 12 Mile Limit.

            1. b
              big666dogq Mar 23, 2013 01:09 PM

              We recently did a Sazerac crawl, trying 7 Sazeracs on one route with a mix of new and traditional locations. You can tread it here:
              New post: The great Sazerac Crawl of 2013. We try 7 versions of what are supposed to be the best of New Orleans' iconic cocktail. Who's got the best? Read it here:
              http://happymouth.ca/?p=8042

              6 Replies
              1. re: big666dogq
                m
                montuori Mar 23, 2013 04:54 PM

                Very cool. You sort of hit why I hadn't been to the Sazarac Bar recently. I'm pleased to see your assessment of Mr. B.'s is similar to mine ... the service at the bar there really goes above and beyond. Thanks for the write-up.

                1. re: big666dogq
                  m
                  montuori Mar 23, 2013 05:43 PM

                  Let me add that your photography is above average ... the K-Paul pics particularly. It all kind of makes me want to head over there.

                  (I'm on the fence about how allowable any picture taking is in a restaurant: not owning a camera or phone or whatever this is easy for me to say. It's certainly to your credit that you didn't have the flash going ... there's a circle of Hell for that -- the tenth.)

                  1. re: montuori
                    b
                    big666dogq Mar 23, 2013 08:18 PM

                    Flash photography is evil, I agree and it doesn't result in very good pictures. We try to be unobtrusive and discreet, and above all quick. We're not bothering anyone else and see that we never do.

                  2. re: big666dogq
                    g
                    Gizmo56 Mar 23, 2013 07:04 PM

                    big666dogq, Nicely done. I will mention a couple of typos, in case you care to update your page. The name of the bar at Arnaud's is French 75 (not 175). http://www.arnaudsrestaurant.com/french-75/

                    Also, in that same section, you mention their use of "Old Overton" and the correct name of that label is Old Overholt ( http://en.wikipedia.org/wiki/Old_Over... ). Old Overholt is actually among the cheapest labels of Rye now being sold. I lean toward Bulleit Rye.

                    Many New Orleans mixologists use Herbsaint for the rinse, my experience has been that a good absinthe provides a better result, the Lucid brand being my personal favorite in a Sazerac. I also find that almost everywhere I go the drink is being made sweeter than it really ought to be. I've learned to request in advance that they use half the sugar (or simple syrup) than they usually do. Getting a little micro drop of lemon oil out of the twist and on to the surface of the drink also adds a lot to getting the correct aroma. Lastly it really helps to use an old fashioned glass with a very thick bottom that has been well-chilled. It helps keep the temperature nice and cool.

                    When I was there in August, the Swizzle Stick Bar at Cafe Adelaide had some interesting Sazerac "flights," highlighting different ingredients and styles. If they are still doing that, it makes a worthy stop for Sazerac fans.

                    Thanks again for an entertaining read!

                    1. re: Gizmo56
                      b
                      big666dogq Mar 23, 2013 08:19 PM

                      Thanks for the catches. I will correct immediately. I typed this up with a few of those drinks still in my belly!

                      1. re: Gizmo56
                        b
                        big666dogq Mar 23, 2013 08:21 PM

                        I also agree re: sweetness. When we make it at home, it's never as sweet.

                    2. j
                      jaun Mar 23, 2013 04:45 PM

                      Sowhere are these bars?:
                      Feelings Cafe
                      Bar Tonique
                      Peristroika @ Pravda (or their sister bar Cure)
                      Serendipity
                      Maurepas Foods
                      Victory

                      restaurants, hotels?

                      4 Replies
                      1. re: jaun
                        m
                        montuori Mar 23, 2013 05:03 PM

                        Tonique, Pravda (for the most part), and Victory are bars; the remainder are restaurants. Google is your friend.

                        1. re: jaun
                          z
                          zin1953 Mar 24, 2013 03:44 PM

                          "So where are these bars?"

                          In terms of location? Or hierarchy?

                          1. re: zin1953
                            b
                            big666dogq Mar 24, 2013 05:40 PM

                            The link has not only the scores for each location but a google maps link showing the location of each bar and the walking route we took.

                            1. re: zin1953
                              j
                              jaun Mar 24, 2013 05:48 PM

                              Location but I think that the link the prwvious poster will work

                          2. b
                            big666dogq Mar 23, 2013 08:17 PM

                            We did a crawl in ONE night. Our list wasn't meant to be exhaustive but a sampling of some of the recommended places.

                            1. j
                              jaun Mar 25, 2013 04:05 PM

                              So this is my report thus far after visiting 5 bars last night. Keeping in my that I am, by no means a connoisseur of what a great Sazerac ought to taste like:
                              Sylvain was very good, the best of the night. Jackie the young lady behind the bar took her time mixing this cocktail. She obviously has been trained well. She also gave good recos on other good bars.
                              SouBo was made with Cognac and tasted odd but good anyway.
                              Carrousel bar was too sweet to my taste.
                              MR.B's was very good but for some reason not remarkable. I had high hopes for this location; on the other hand the BBQ shrimp was to die for.
                              We finished the night at arnaud's French 75 bar. they delivered a Sazerac that tasted highly alchoholic (perhaps that's how they should taste?) made with great flair by the bartender. The drink seemed to tame down after a few sips.
                              Tonight we'll try Bombay Club and Perestroika. as you can tell we're hanging around the FQ for now and might venture to other venues later in the week.

                              2 Replies
                              1. re: jaun
                                z
                                zin1953 Mar 25, 2013 04:29 PM

                                Jaun, just to clarify . . .

                                The ORIGINAL Sazerac was made with Cognac. When Cognac came into short supply, due to Phylloxera, Rye came into the picture. SoBou -- So(uth of)Bou(rbon) -- pays homage to both by making it with half Cognac and half Rye . . . they also use half Herbsaint and half Absinthe.

                                1. re: zin1953
                                  j
                                  jaun Mar 25, 2013 04:45 PM

                                  Zin, thanks for the clarification. the cognac certainly imparts a different flavor profile. I will be back to SoBou to try their Negroni. While I was there yesterday I watched the bartender use a small hatchet to chop off a small chunk from a large block of ice for a scoth rocks. When questioned he said they do that for most on the rocks drinks. He told me he would do that as well for a Negroni, my go to drink lately. I was tempted to get one then but mixing with the sazarac did not seem like a good idea at the time.

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