The Best Sazerac in Town

Posted on: March 10th, 2009 by admin 4 Comments


Sazerac Bar Menu

Here’s an old Sazerac Bar menu from my collection, which I’m guessing dates to the early 1940s – please correct me if anyone remembers the exact years when you could get a Sazerac for 60 cents!


Sazerac Bar menu, Roosevelt Hotel, New Orleans, 1940s

Click on the photos for enlarged versions, and let’s start reading that menu:

Sazerac Bar menu, Page 2

The Sazerac, of course tops the list, with the Grasshopper listed second, interestingly — supposedly invented on the other side of Canal at Tujague’s. Martinis, natch (with a proper amount of vermouth, please; i.e., some rather than none!). The New Orleans staple anisette, Ojen (which is in dwindling supply — it’s actually not made anymore, and New Orleans has all that’s left. Find it at Martin Wine Cellar and Vieux Carré Wine and Spirits, and on the menu at Lüke and Commander’s). Look at those classics … Aviation, Jack Rose … yum. Let’s not forget the classics; everything old is new again.

Sazerac Bar menu, Page 3

More classics, and more locals: The Ramos Gin Fizz, of course, which here should be better than those served at any other bar on the planet. The Bayou Swizzle — anyone still have the recipe for that? Rickeys and Sours and Punch, oh my! Perhaps we’ll see punch bowls appearing in this bar again, as the preferred tipple of the 18th and 19th Centuries makes its way back to 21st Century bars.

Sazerac Bar menu, Page 4

Sazerac Bar menu, Page 5

The Sazerac Company no longer makes the pre-bottled Sazerac Cocktail, but I suspect we’ll see the signature glasses for sale, perhaps a 21st Century version?

Sazerac Bar menu, Page 6

Sazerac Bar menu, Page 7

There’s the Bayou Swizzle again, rather prominently featured. I’d really love to know what was in this (besides the warmth of a Southern sun and the subtle tang of a bayou breeze, of course).

Sazerac Bar menu, Page 8

I imagine the Ramos Gin Fizzes will be more expensive (but worth every penny), and I’ll bet the sandwich menu, if they offer one, will be a bit more exciting. Actually, the reopening of this bar and hotel is tremendously exciting. See you in June for a Sazerac!

4 Responses

  1. Dickie says:

    Great post! Growing up, my mother alwasy ordered a ‘Pink Squirrel’ whenever we went out – i remember it being frothy and cream based, but haven’t seen one ordered anywhere in probably 20 years. I thought maybe I had gotten the memory wrong, but alas, there it is on the Sazerac Bar Menu.

    Can you post that picture or send it along?

    Thanks -


  2. Robin says:

    Love it !!! Thanks. Going to New Orleans again in about a week. Will check out the Roosevelt for sure for sazerac (or 2… ?) Need a change from the hand granades etc ; ) Cheers

  3. Susie Labry says:

    My first date with High School Sweet, Mr. Right, December 13, 1972.

  4. Phil Greene says:

    I’ve found the recipe for the Bayou Swizzle, and will reveal it to the world (drumroll….) on Sunday, July 25 during my seminar at Tales of the Cocktail in New Orleans. The seminar will be on the cocktail history associated with the Grunewald/Roosevelt/Fairmont, and will be held at the Roosevelt itself.

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