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Sazerac House is now slated to open to the public on Oct. 2, at the corner of Magazine and Canal streets. As the final pieces of this intricately wrought new development are moved into place, a media preview tour showed off its many gleaming new features. Displays on the top floor of The Sazerac House at 101 Magazine Street in downtown New Orleans on Tuesday, September 10, 2019. Miguel Solorzano, general manager of The Sazerac House in downtown New Orleans, talks during the first open-house tour on Tuesday, September 10, 2019.
The history of the Sazerac is hazy
Add the Sazerac Rye Whiskey to the second glasscontaining the Peychaud’s Bitters and sugar. In a second Old-Fashioned glass place the sugar cube andadd the Peychaud’s Bitters to it, then crush the sugar cube. The long, warm finish is preceded by notes of mint, eucalyptus, cinnamon, vanilla, and lingering pepper. The historic Logis de Forge estate purchased by Bernard Sazerac in 1781, as it looks today. Since its origins in the Cognac region of western France, the Sazerac family name has elicited recognition and respect in the spirits industry. The namesake brand, Sazerac de Forge et Fils was the original spirit used in the Sazerac Cocktail and by the mid-19th century became a natural choice for the name of the original Sazerac coffee house.
It’s always Whiskey Day in New Orleans
Ads and articles from 19th-century New Orleans newspapers mention the Sazerac House, but never do they tout its cocktails. It starts like an Old Fashioned, at least the traditional kind made without the relatively recent addition of mashed up fruit. The Sazerac House gift shop offers a selection of Sazerac products and cocktail inspired merchandise. The Sazerac House is located on the edge of the historic French Quarter at 101 Magazine St. on the corner of Canal and Magazine.
Weekly Tastings
Genuine, fun-loving people across the globe have been enjoying Sazerac spirits together with friends for centuries. Join the party and discover the universal appeal of a finely-poured drink, from Paris to New Orleans. This season, New Orleanians are invited to experience a host of unforgettable Candlelight concerts inside the gorgeous Sazerac House. Not only are these candlelit concerts taking place inside this historic venue, but they are also lighting up spectacular settings across New Orleans.
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This straight rye has a mellow spice and dry sweetness that dances on the tongue, giving pure delight that is worthy of the Sazerac name. Exhibits revolve around both vintage artifacts and modern technology, with touch screens and interactive video displays of bartenders to guide visitors through the intricacies of the craft. It was not until 1899 that Wondrich can find a published reference to a “Sazerac cocktail,” around the time that bartenders got creative with drinks and started giving their recipes names. It was also the era when New Orleans became a tourist destination. After that, the Sazerac cocktail was mentioned often, generally along with the Ramos gin fizz and the absinthe frappe.
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The Sazerac House was constructed by renovating two 200-year-old buildings and joining them together. The buildings were previously vacant for over 30 years until they were taken under the wings of local historic preservation architects Trapolin-Peer Architects and Ryan Gootee General Contractors. Restoring and reserving the historic elements of the building was key, which is evident through the building’s grand 19th-century architecture and ornate interior. Located at the intersection of Canal and Magazine Street, The Sazerac House makes up one of many visually stunning buildings that border the historic French quarter. Getting to the gorgeous venue is easy thanks to the 11, 55, 61 and W3 buses as well as streetcars 12, 47 and 49. The Sazerac House is an emblem of NOLA's rich past with its eyes set on hosting exciting events including the magical Candlelight concert series.
From grain to glass, learn how our flagship Sazerac Rye gets made. Go behind-the-scenes to see the production process and watch our experienced whiskey makers in action. Then, purchase your own bottle to take home along with bar tools, cocktail glasses and Sazerac gear in our shop. The tasting classes can last anywhere from minutes, and the time flies by. But it is good to know how long these classes take, so you can plan your day accordingly.
Learn more about the production of our libations that fuel the life and energy of New Orleans. The Sazerac House’s three floors of artifacts and high-tech exhibits detail the history of drinking in New Orleans from the 19th century to the present. New Orleans tends to grab them so close they sometimes struggle to breathe.
Dive deep into the dawn of New Orleans cocktail culture during the turn of the 20th century. Explore all the ways it has evolved throughout the years — and all the ways it will never change. Visitors can also taste the finished products at sampling tables, and the museum will also offer seminars and classes. That company produces an immense range of spirits and has operations around the world. Sazerac House is intended to be the company’s “homeplace,” a public showcase for what it does and the way New Orleans has informed its earliest roots.
You can have a chat with virtual bartenders who’ll share their secret recipes and favorite alcoholic concoctions to make, so you can try your hand at producing these delicious drinks at home. Take a complimentary tour to discover the legacy and lore of your favorite drinks. Explore thoughtful exhibits in a beautiful setting with opportunities to talk with experts, enjoy complimentary samples and experience something new on every visit.
Part of a working distillery at The Sazerac House at 101 Magazine Street in downtown New Orleans on Tuesday, September 10, 2019. The signature drink would be the “Sazerac fizz,” which most certainly didn’t contain booze. A few years later, the name of the former bar had changed again to the Sazerac Delicatessen. As Prohibition approached, an ad appeared in the New Orleans States-Item that in any other city would have signaled the death of the Sazerac cocktail.
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The Cognac was made to taste like the brandies distilled before Phylloxera destroyed the vines and the family got out of the liquor business. It uses grapes that are rarely included in Cognacs today, like Folle Blanche and Colombard. Today, some bartenders make their Sazeracs with Cognac brandy, in a nod to the “official” history.
The Sazerac House itself was built as a museum for visitors to travel back in time to the French Quarter in the 1800s through the use of cutting-edge technology and immersive exhibitions. Additionally, the venue also hosts a whole range of enchanting Candlelight concerts that feature stunning renditions of classical compositions and contemporary hits performed under the glow of candlelight. The interactive museum produces bitters, blends rum and distills rye whiskey, letting visitors see how cocktail ingredients are created. Then, a pest named Phylloxera crossed from North America to France, laid waste to the grape vines and dried up the supply of brandy. At the Sazerac House, though, the bartenders switched to rye whiskey and merrily continued mixing the house cocktail. More than a century later, New Orleans is still drinking Sazeracs.
In recent years, curious bartenders dusted off old cocktail books to resurrect pre-Prohibition recipes and techniques. The simplest story is that at a bar in New Orleans called the Sazerac House, opened in 1852 in the French Quarter, the drink was the house specialty, although using brandy instead of rye. To be precise, they used Sazerac de Forge et Fils, a brandy so celebrated, the bar itself adopted its name. The bitters must be Peychaud's, a cherry-red elixir concocted in the early 19th century by apothecary Antoine Amedie Peychaud on Royal Street in the French Quarter.
When the rest of the world forgot how to mix a good cocktail and turned to vodka sodas and frozen margaritas, New Orleans kept drinking Sazeracs. Dig deeper, and the history gets murkier, as stories tend to do when alcohol is involved. The man who has dug the most is David Wondrich, cocktail historian and author of the book "Imbibe." As a tour experience, a visit to The Sazerac House should take approximately 90 minutes.
In 1933, when liquor returned legally to America (word is New Orleans was never all that dry), the city took up drinking Sazeracs again. The glass gets that rinse of absinthe, or the local substitute Herbsaint. The final touch is a lemon twist, so the aromas of citrus and absinthe's anise both wallop the nose when the drinker lifts their glass. It was built by the Sazerac Company, the liquor producer whose history is intertwined with the Sazerac cocktail.
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