Sazerac Bar Brisbane

About

Sazerac is a bar 30 levels above street level, far from the madding crowd; a bar that offers considered, curated and crafted concoctions.

Story

At level 30, 99 Mary Street, Sazerac applauds the forefathers of mixology in the centre of Brisbane’s CBD, as the city’s highest bar. Also at home at Sazerac - tapas, shared plates and heavier fare, with music and of course, spectacular views.

People have indulged in tasting and the celebration of liquor since the beginning of time, and will continue to do so as long as flavour-filled liquid can be squeezed out of grapes and grains. The only thing that changes over time is the chariot used to spirit imbibers down intoxications’ giddy path. This is where Sazerac comes in. Welcome to Brisbane’s newest bar, one that celebrates the heritage of flavours, and tastes of the future.

To some, Sazerac is the oldest known American cocktail, having been born when, in 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his "Peychaud's Bitters," made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a "coquetier" (pronounced "ko-k-tay"), from which the word "cocktail" was derived. By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud's Bitters, was immensely popular, and became the first "branded" cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added. On June 23, 2008 Louisiana Legislature immortalised the cocktail known by the name Sazerac, as the Official Cocktail of New Orleans.

Whether the Sazerac was the first cocktail of it’s time or not, to most lovers of curious libations, Sazerac is ‘the holy grail of historical cocktails’, and this is enough for us!