The Sazerac

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When in New Orleans, you should drink a Sazerac. I didn’t know this until I went with Pim to dinner at a place called Mandina’s (more on that tomorrow) and she ordered one. Pim’s Sazerac was so good–it’s made with Rye whiskey, absinthe or Herbsaint (an anise-flavor liqueur, like Pernod), and bitters–I made a mental note to order one the next night with Craig so he could experience it too.

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