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Watch Sazerac House Experience Team Leader, Rhiannon Enlil, prepare a Sazerac® Cocktail, the Official Cocktail of New Orleans.

INGREDIENTS:
1.5 oz Sazerac Rye Whiskey
1 sugar cube
3 dashes Peychaud’s Bitters
.25 oz Herbsaint
Lemon twist

PREPARATION:
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel.

 
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Events


Sazerac Cocktail Tasting
Weekly Tastings

The Sazerac Cocktail Tasting

Wednesday, August 4, 2021
2:00 pm - 3:00 pm

History and demonstration of the Sazerac Cocktail. Hosted by a Sazerac House Bar Expert.

Sazerac Cocktail Tasting
Weekly Tastings

The Sazerac Cocktail Tasting

Wednesday, August 11, 2021
2:00 pm - 3:00 pm

History and demonstration of the Sazerac Cocktail. Hosted by a Sazerac House Bar Expert.

Barrel to Bottle
Demonstrations

Barrel to Bottle

Sunday, August 15, 2021
5:00 pm - 5:45 pm

Bottle Your Own Sazerac Rye Whiskey hosted by House Distiller David Bock.

Sazerac Cocktail Tasting
Weekly Tastings

The Sazerac Cocktail Tasting

Wednesday, August 18, 2021
2:00 pm - 3:00 pm

History and demonstration of the Sazerac Cocktail. Hosted by a Sazerac House Bar Expert.

Rum blending
Seminars

Blend Your Rum

Thursday, August 19, 2021
5:00 pm - 6:30 pm

Hands-on custom rum blending class hosted by House Distiller David Bock.

Cheers to Cheese Rum
Tastings

Cheers to Cheese: Rum

Tuesday, August 24, 2021
4:00 pm - 5:00 pm

Cheese and rum pairing hosted by Sazerac House cocktail experts and St. James Cheese Company.

cured and aged rum event
Tastings

Cured & Aged: Rum and Meats Pairing

Thursday, August 26, 2021
5:00 pm - 6:00 pm

Meat and Rum Tasting hosted by The Sazerac House and Emmylou's BBQ.



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