Sazerac Hunt 2008
Posted on April 14, 2008
Filed Under Robert Simonson | 4 Comments
This post marks the debut of contributor Robert Simonson, a veteran of Tales of the Cocktail 2007. Robert is a Brooklyn-based wine and spirits journalist. He further documents his interest in these topics at Off the Presses.
One of the pleasures of the Tales of the Cocktail spirits convention is that one’s examination and exploration of cocktail culture can continue far beyond the many information and enjoyable events and seminars sponsored by the organization. The action does take place in New Orleans, after all, home, arguably, of more fine taverns that any other city in the U.S. of. A.
New Orleans is alone, I think, in one particular respect regarding bars. In our country’s bigger cities, you can find more saloons per capita, I’m certain. And New York City is home to the tightest collection of elite, high-end, cocktail dens. But The Big Easy combines these two ideals. It possesses a great many regular-guy bars that are still capable of serving superior mixed drinks. Hard to get that in Gotham. Either you’re in a regular Joe bar, or a cocktailian utopia. The twain do not generally meet.
This circumstance allows a gentleman opportunity to conduct an epicurean drinking study without fear of running out of outlets to do so. At last year’s TOTC, I used my off hours to test the state of the Sazerac in New Orleans. This was the City of the Sazerac, after all, and I wanted to see how they were holding up. I sampled them at the Monteleone Hotel’s Carousel Bar, Commander’s Palace, Bayona and a couple other places. I enjoyed all of them, the one at Bayona perhaps the most. Upon return to NYC, I learned from some parties that the Sazerac currently being served in New Orleans is on the sweet side—a sop to the flavored vodka crowd. Could be. Probably so. They were still good.
I will most likely continue my search this year, checking into a few places I didn’t get to last time—Tujague’s, Jean Lafitte’s Blacksmith Shop, etc. Also Napoleon House, where I always go, but invariably order a Pimm’s cup.
Is it asking for trouble to order a Sazerac at Pat O’Brien’s, home of the Hurricane?
Don’t miss out on the best Sazeracs in all of New Orleans made by Mark Quigley in the bar at Besh’s Steak House in Harrah’s.
The right honorable Chris Hannah makes my favorite Sazerac in the Quarter. Mr. Hannah holds forth at Arnaud’s French 75 Bar (next door to Arnaud’s restaurant), and really, really knows his stuff.
I’ve also had good Sazeracs at Tujaque’s.
You’re right: Sometime in the ’70s, New Orleans started over-sweetening its Sazeracs to pull in the Hurricane and Hand Grenade Crowd. If I don’t know the bartender, I ask that he/she not add more than a teaspoon of simple syrup to the drink.
I wouldn’t set your sights too high if you order a Saz at Pat’s!
[...] on, blogger Robert Simonson highlighted a few of his favorite places to get a Sazerac in New Orleans. Now, as Tales of the Cocktail commences, participants are coming [...]
The last Sazerac I had (therefore my favorite) was at Galatoire’s.