I just put together a list for a friend -- in no particular order:
Mr. B.'s Bistro (and try the BBQ Shrimp!)
Peristroika @ Pravda (or their sister bar Cure)
French 75 Bar
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.
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.
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:
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.)
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!
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.
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.
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.