The Sazerac, Perfected: What Bartenders at The Roosevelt New Orleans Want You to Know

The Sazerac is often celebrated as the official cocktail of New Orleans, distinguished by its unique flavors and rich history.

Created by French Quarter pharmacist Antoine Amedie Peychaud, the Sazerac has found its spiritual home at the Art-Deco era Sazerac Bar housed by The Roosevelt New Orleans, a Waldorf Astoria Hotel, solidifying its place in the city’s cocktail culture. A close cousin of the Old Fashioned, the Sazerac incorporates absinthe and Peychaud’s bitters, creating a complex aromatic profile. It is crafted by spraying a chilled glass with absinthe and garnishing it with a lemon twist, infusing herbal notes and adding brightness.

The Roosevelt exudes the charm of New Orleans through its elegant decor and storied past. A significant moment in the bar’s history occurred in 1949 during the “Stormin’ of the Sazerac,” when women demanded service at a bar that had previously only welcomed them on Mardi Gras Day.

This year, the bar celebrated the 75th anniversary of that historic event on September 27th. Matt Schulte, the Assistant Food and Beverage Director at The Roosevelt, hopes that first-time visitors to the Sazerac Bar will feel like they are “stepping back in time while being enveloped in the hospitality and history of New Orleans.” The warm and inviting atmosphere encourages guests to indulge in the craftsmanship of signature cocktails while enjoying the bar’s classic and intimate ambiance.

Innovation within the drink program at The Sazerac Bar is balanced with a respect for tradition. Schulte explains that the menu features classic recipes alongside modern twists on favorites, ensuring that there is something for everyone. This approach keeps the offerings fresh and engaging for all patrons, with every bartender regarded as a master of their craft, capable of mixing and shaking innovative creations.

For newcomers to the Sazerac Bar, Schulte recommends several other cocktails worth trying.

“Besides the Sazerac, I’d recommend the Ramos Gin Fizz for its historic connection between the Sazerac Bar and Huey Long. The former governor of Louisiana who was a frequent visitor of the Sazerac Bar, ordering this cocktail for everyone around. Huey Long also lived in the 12th floor suite at The Roosevelt.”

While some patrons may prefer the classic Sazerac recipe, the bar offers intriguing variations, including the Coffee House Sazerac, featuring coffee-infused Sazerac Rye, and the Cognac Sazerac, which swaps rye whiskey for Pierre Ferrand 1840 Cognac. Schulte notes that the latter pays homage to the original recipe, which used cognac until its production was disrupted due to an insect infestation.

For novice or at-home bartenders looking to perfect their Sazerac, Schulte advises the following: For a perfect Sazerac, make sure that you are using all of the ingredients in appropriate measurements. A chilled glass is important to ensure your cocktail stays cold for an extended period of time. This can easily be done by adding your glasses to your freezer for 10-20 minutes before making your drink. And finally, make sure you add enough ice and stir long enough to mix and chill your cocktail before straining. Finishing with an expressed lemon peel over the drink will provide the aroma, brightness, and depth to perfect this cocktail.

Current trends in the cocktail world are embraced at the Sazerac Bar as well.

“We have continued excitement in finding ways to blend newly introduced spirits and techniques into original older cocktail recipes and methods. Our new menu will feature a clarified milk punch, which has risen in popularity over the last decade but has been a method used for hundreds of years.”

So, the next time you find yourself in NOLA, step back in time and enjoy the perfect Sazerac courtesy of Schulte and his team at the Sazerac Bar at The Roosevelt.

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