This award-winning drinking den housed inside a refurbished storage room is a stickler on classic recipes. There are many ways to ruin a sazerac; with four ingredients, the drink is simple to build, but could lean too bitter, be overwhelmed by the aromatic absinthe or, in general manager Max Seaman’s opinion, be bereft of cognac. His rendition, served neat in a large rocks glass, is as smooth as it gets. As you sip it, the layers unfold: first the sweet cognac balanced with the herbaceous bite of Peychaud’s Bitters, then the subtle notes of black licorice and ending on a hint of citrus from the twisted lemon garnish.
Hard day? Wash away your worries with one of the booziest drinks in American history. Born around 1850 in a New Orleans pharmacy, the sazerac got its start as a medicinal elixir. The original recipe by Creole druggist Antoine-Amédée Peychaud called for cognac, his family’s cure-all bitters and a little sugar to help the medicine go down. That basic recipe has seen changes over the years—mainly the addition of an absinthe rinse and rye instead of cognac. But the principle has remained the same: For any ailments, drink a sazerac and you’ll feel better in no time. Found in some of LA's best cocktail bars and hotel bars, these renditions are the top sazeracs in the city.
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