John Schiller opened the Sazerac Coffee House in New Orleans in 1859 with this cocktail. It utilized Cognac, the famous bitters invented by New Orleanean Antoine Peychaud, and imported absinthe. When John Handy took over the bar, he swapped the Cognac for Rye and the debate has raged ever since. We generally use a combination of the two and credit Master Mixologist Dale DeGroff for this righteous compromise. However, on Friday, we're making Sazeracs exclusively with Paul Beau Grand Champagne Cognac. Beau is a small producer of exemplary cognac and his V.S. makes a banging good cocktail.
Friday we will serve Paul Beau Sazeracs in The Catherine Lombardi Bar at a 33% discount. We will pass hors d'oeuvres from 5:30 - 9 PM, and the most tasteful cocktail enthusiasts of The Garden State will be in attendance, as is their custom.
Comments