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.
The place has a rough sort of charm, but you don’t get the impression, right away, that the drinks here will be made with love.
You would be wrong to think that. For proof: order the Sazerac.
Watching the bartender make this was a real treat, especially the way that she cut off a thin strip of lemon peel, twisted it to extract the oils and then rubbed it around the rim of the glass. Here’s Craig with New Orleans’ most famous drink:
Warning: this drink isn’t just good, it’s strong. Moments after sipping it, a gold man will appear outside the window in a jester costume asking to bum a cigarette.
That’s my kind of drink.
Classic Sazerac (from Sippity Sup)
Sazerac (from The Bitten Word)
The Young Man and the Cocktail (The Paupered Chef)
The Sumptuous Sazerac (from Avenue Food)