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At the time of the groundbreaking, the CEO said it would be a $50 million project. But the Sazerac, designated by the Louisiana legislature in 2008 as the city's official cocktail, is what locals order at the end of the day or at the start of a big meal. If your group is less than 10 people, book your tickets at tickets.sazerachouse.com.
Weekly Tastings
Reservations must be made five days in advance of your tour or tasting date for groups of 10 or more. Since its origins in the Cognac region of western France, the Sazerac family name has elicited recognition and respect in the spirits industry. The namesake brand, Sazerac de Forge et Fils was the original spirit used in the Sazerac Cocktail and by the mid-19th century became a natural choice for the name of the original Sazerac coffee house.
Why Is Sazerac Served Without Ice?
The simplest story is that at a bar in New Orleans called the Sazerac House, opened in 1852 in the French Quarter, the drink was the house specialty, although using brandy instead of rye. To be precise, they used Sazerac de Forge et Fils, a brandy so celebrated, the bar itself adopted its name. It was built by the Sazerac Company, the liquor producer whose history is intertwined with the Sazerac cocktail.
Learn All About The Nation's First Cocktail At The Sazerac House In New Orleans
Sazerac House Invites Guests to “Tailgate at Our House” To Kickoff Football Season - New Orleans Magazine
Sazerac House Invites Guests to “Tailgate at Our House” To Kickoff Football Season.
Posted: Thu, 31 Aug 2023 07:00:00 GMT [source]
The facility replicates everything that happens at the company’s main Kentucky distillery, from the arrival of grain in huge canvas sacks to a bottling line for the finished product. Visitors even have a view into a working lab, where spirits in progress are analyzed, just like at the main production facilities. Floor-to-ceiling wall of spirits on display at The Sazerac House at 101 Magazine Street in downtown New Orleans on Tuesday, September 10, 2019.
Our business was rooted in the Cognac business in France, which in turn led to the creation and popularity of coffee houses and bars in New Orleans, the Sazerac Cocktail, and eventually to the Sazerac Company we are today. From our bottle to your glass, enjoy the recipes of some of our favorite drinks. In this version, the addition of cold water accounts for the slight dilution that would occur from stirring with ice. This recipe also cuts the amount of absinthe in half since it doesn’t call for rinsing each glass.
Home of the 2020 Best Whiskey in the World by Jim Murray, Barton 1792 Distillery is situated in the Bourbon Capital of the World at the heart of bourbon country. With 196 glorious acres, 29 aging warehouses, an impressive still house, and many other unique buildings, the Distillery was built around the pristine Tom Moore Spring. Named in honor of the year Kentucky became the 15th state, this Distillery represents tradition, sophistication and determination. The creation of the Sazerac has also been credited to Antoine Amédée Peychaud, a Creole apothecary who emigrated to New Orleans from the West Indies and set up shop in the French Quarter in the early 19th century. He was known to dispense a proprietary mix of aromatic bitters from an old family recipe.
Explore Louisiana
Explore thoughtful exhibits in a beautiful setting with opportunities to talk with experts, enjoy complimentary samples and experience something new on every visit. A Sazerac is a New Orleans variation of a classic old-fashioned, complete with rye whiskey, absinthe, sugar, and bitters. Though a few different stories detail the creation of the drink, the most repeated one says that a Creole apothecarist named Antoine Peychaud invented the Sazerac at his French Quarter pharmacy on Royal Street.
Swirl absinthe in glass:
Dig deeper, and the history gets murkier, as stories tend to do when alcohol is involved. The man who has dug the most is David Wondrich, cocktail historian and author of the book "Imbibe." The bitters must be Peychaud's, a cherry-red elixir concocted in the early 19th century by apothecary Antoine Amedie Peychaud on Royal Street in the French Quarter. As a tour experience, a visit to The Sazerac House should take approximately 90 minutes. Private tastings have a capacity of 20 people (limited to 8 people during COVID-19 restrictions). Since space is limited for our daily tours and even more limited for our tastings, we recommend that you book your tickets in advance.
Add 12 ounces of rye whiskey, 3/4 cup cold water, and a tablespoon of absinthe. A sazerac is served without ice in a rocks glass to prevent the ice diluting the drink. The absinthe and bitters both bring an herbal, medicinal quality—and that makes sense since Peychaud’s bitters was originally made in an apothecary and meant to be used as medicine. An old fashioned contains bourbon, whereas the sazerac uses rye whiskey. Both contain sugar and bitters, but a traditional old fashioned uses Angostura bitters, while the sazerac calls for Peychaud's bitters—an ingredient that was integral in the creation of the drink. Around 1870, cognac was replaced with rye whiskey following an epidemic that devastated vineyards in France, making cognac unavailable.
In a city revered for both its cocktail history and modern cocktail scene, the Sazerac cocktail just might be the most famous drink to come out of New Orleans. (Take that, milk punch.) Not only is the classic concoction believed to be the first cocktail ever invented in America, it's also so integral to the culture of the city that it has been designated the official cocktail of New Orleans. The Sazerac is in every bartender’s playbook, appears on menus across the city, and can be an indicator of the strength of a bar’s cocktail program.
That includes virtual reality bartenders, or screens showing life-size videos of bartenders at different types of bars — from sleek lounge to old school joint. Take a seat, select a drink via touchscreen and they share tips and techniques — why they’re using an atomizer, for instance, or why a drink is on the rocks or strained. It all comes through in a patient recorded cadence you’re not likely to get at a busy real life bar.
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