SAZERAC - NEW ORLEANS
1. Billie Holiday - Lady Sings the Blues
2. Nina Simone - I Want a Little Sugar In My Bowl
3. Billie Holiday - Love Me Or Leave Me
4. Nina Simone - In the Dark
5. Billie Holiday - Stormy Blues
6. Nina Simone - I put spell on you
7. Billie Holiday - Tenderly
8. Nina Simone - Just Say I Love Him
9. Billie Holiday - Prelude To A Kiss
10. Nina Simone - Since I Fell for You
11. Billie Holiday - Body and Soul
12. Nina Simone - Don't Explain
13. Billie Holiday - These Foolish Things (Remind Me Of You)
14. Nina Simone - Tell Me More And More And Then Some
15. Billie Holiday - Solitude
16. Nina Simone;Hal Mooney - I Hold No Grudge
17. Billie Holiday - Sophisticated Lady
18. Nina Simone - Little Girl Blue
19. Billie Holiday - I'm a Fool to Want You
20. Nina Simone - Four Women
21. Billie Holiday - It Had To Be You
22. Nina Simone - Plain Gold Ring
23. Billie Holiday - Stormy Weather
24. Nina Simone - Solitude
25. Billie Holiday - Strange Fruit
26. Billie Holiday - You Don't Know What Love Is
Signature Cocktail : Sazerac 1852
Ingredients
Absinthe, to rinse
1 sugar cube
1/2 teaspoon cold water
4 dashes Peychaud’s bitters
2 1/2 ounces rye whiskey
Garnish: lemon peel
Method
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
In a mixing glass, muddle the sugar cube, water and the Peychaud’s bitters.
Add the rye whiskey, fill the mixing glass with ice and stir 15–20 seconds, until well-chilled.
Strain into the prepared glass.
Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
Photo from wiki
SAZERAC - NEW ORLEANS
Once upon a time, in about 1838, a New Orleans chemist with an adventurous spirit by the name of Antoine Amedie Peychaud began making a concoction, a kind of Brandy toddy — by 1850 the drink was being made with Sazerac French Brandy — and used an egg cup to in making and/or serving it. This item was a coquetier, pronounced “ko-k-tay,” and it’s how we ended up with the word cocktail, whose modern meaning Merriam-Webster describes as a drink of “distilled liquor mixed with flavoring ingredients.”
The Bar and Its History
The first Sazerac Bar, on Exchange Alley and known as Sazerac Coffee House — drinking establishments went by the moniker coffee house at the time — became famous for the drink. By the 1890s it had become the Sazerac Bar on Royal Street, then later it moved to the corner of Carondelet and Gravier, before taking up residence at Roosevelt Hotel in 1949 when the rights to the name were purchased from the Sazerac Company. Prior to this, since 1938, the space had been known as The Main Bar and had been based on the Art Deco bars of New York City.
Which Cocktails is the Bar Famous For?
Obviously, the Sazerac is the bar’s signature drink. It’s Sazerac Rye Whiskey (which replaced the brandy of the original recipe in 1873) with dashes of Peychaud’s Bitters and sugar in a Herbsaint-coated glass.
Ramos Gin Fizz
But the Sazerac has not just one, but two famous drinks to its name. The Ramos Gin Fizz was Huey Long’s drink. Legend has it he was staying in New York at a hotel that was supposedly the home of the Gin Fizz, found their version not to his liking, and had a bartender from The Sazerac flown up to teach the bartenders how it was done. The contemporary Sazerac version is made with Hayman’s Old Tom Gin, citrus, cream, egg whites, sugar, orange flower water, and club soda.
The Sazerac’s home, the Roosevelt Hotel, is a part of one of the premiere hotel chains in the world, Waldorf Astoria. CNN has named The Sazerac one of the 30 best hotel bars in the world. The location could not be better. The Roosevelt is on the west edge of the French Quarter, near the Orpheum and Saenger theaters. It is across the street from the famous Crescent City Books, seller of rare and out-of-print books. What better way to spend an afternoon than with an old book in one of the country’s most historic drinking establishments?