http://www.nolacuisine.com/2005/10/27/sazerac-cocktail-recipe/ Celebrating the Food and Drink of New Orleans Louisiana! Fri, 13 Nov 2009 18:27:03 -0500 http://wordpress.org/?v=2.8.4 hourly 1 http://www.nolacuisine.com/2005/10/27/sazerac-cocktail-recipe/comment-page-1/#comment-113440 bigbill947 Wed, 27 May 2009 00:59:47 +0000 http://www.nolacuisine.com/?p=46#comment-113440 I beg to differ on use of rye whiskeys being used over good southern bourbon in a Sazerac Cocktail , I tended bar in the French Quarter in the '70's , before that I was one of the first bartenders when Virginia legalized spirits by the glass in restaurants ....but my best learning experience came in Greenwich Village , NYC at then famous nightclubs "Your Father's Mustache" (later I worked at the NO club on Bourbon St.)and Trudy Heller's but the bartender experience started as a Cook at the Riviera Cafe ( still there today )Watching the guys at the Riv assert all the traits of what a good barman should be ; a dilettante , jack of all trades , entertainer and counselor...my biz card was done by American Calligrapher Master Ward Dunham , now of SF,Ca. A regular bartender only one nite a week at Enrico's on Broadway too, one of the great bars & restaurants in America owned by Enrico Venducci (former owner of "the HuNgrY i",where Bill Cosby & Smothers Bros. got starts) S , now that I've given my references please edit your post to address this as your recipe...the lemon peel is a whole lemon peeled curling around rested on the rim ! Just kidding but true recipe !!! I beg to differ on use of rye whiskeys being used over good southern bourbon in a Sazerac Cocktail , I tended bar in the French Quarter in the ’70’s , before that I was one of the first bartenders when Virginia legalized spirits by the glass in restaurants ….but my best learning experience came in Greenwich Village , NYC at then famous nightclubs “Your Father’s Mustache” (later I worked at the NO club on Bourbon St.)and Trudy Heller’s but the bartender experience started as a Cook at the Riviera Cafe ( still there today )Watching the guys at the Riv assert all the traits of what a good barman should be ; a dilettante , jack of all trades , entertainer and counselor…my biz card was done by American Calligrapher Master Ward Dunham , now of SF,Ca.
A regular bartender only one nite a week at Enrico’s on Broadway too, one of the great bars & restaurants in America owned by Enrico Venducci (former owner of “the HuNgrY i”,where Bill Cosby & Smothers Bros. got starts) S , now that I’ve given my references please edit your post to address this as your recipe…the lemon peel is a whole lemon peeled curling around rested on the rim ! Just kidding but true recipe !!!

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