Recently named the #1 Hotel Bar by USA Today!
From Atlas Obscura:
New Orleans is home to America’s first cocktail, the Sazerac. Originally a mix of cognac and a local bitters recipe from French Quarter druggist Antoine Amedie Peychaud, the drink became all the rage in New Orleans in the 1850s. Legend has it, Peychaud served his mixed drink in a large egg cup, called a “Coqutier,” from which we get the word cocktail. Today made with Sazerac rye whiskey instead of brandy, the cocktail has its spiritual home at the sumptuous Sazerac Bar in the Roosevelt Hotel.
Think the book includes the recipe? No.
Pete’s Peach
- 1 oz. Southern Comfort
- ¼ slice canned peach
- 1 oz. grenadine
- ½ oz. lime juice
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