The Sazerac Bar Menu

A frothy masterpiece of cocktail engineering invented by henry c ramos at the imperial cabinet saloon circa 1888. Hayman's old tom gin, lime & lemon, sugar, egg whites, cream, orange flower water, seltzer

Originating at the hotel chatham in paris, members of the wwi lafayette escadrille would toast the french 75 mm cannon. Pf 1840 cognac, lemon, gh mumm brut champagne note: please let bartender know if you prefer gin.

Invented by donn beach in 1934. Be careful with this one as it might not re- animate you the way you thought. Bacardi cuatro, plantation oftd, falernum, cinnamon syrup, grapefruit, pernod, lime, grenadine, angostura bitters

From the 1930 savoy cocktail book. "To be taken whenever steam and energy are needed." Bombay gin, cointreau, cocchi americano, lemon, absinthe

A holiday spiced spin on the popular classic. Sazerac rye, apple-clove syrup, orange & cranberry bitters

This tropical rum based old fashion pays homage to the agricultural goods that came from within the historic river parishes along the mississippi. Plantation pineapple rum, three roll rum agricole, bitters, coconut water king cube

This fall spiced fruity potion is both refreshing and delicious. Espolon blanco tequila, pf 1840 cognac, lime juice, cinnamon syrup, cranberry bitters, winter melon bitters

This riff on the classic zombie cocktail pays trib- ute to all the wonderful souls that have passed through new orleans. Bacardi black and gold rums, three roll dark rum, falernum, cinnamon syrup, lime, grapefruit, grenadine, peychaud's bitter, absinthe

A dry, savory, sophisticated port wine cocktail. Sandeman porto tawny 10 year, boulard calva- dos, pf dry curacao, del maguey vida mezcal, an- gostura bitters, fernet branca

This silky concoction is inspired by the single af- rican walnut tree, used to line both the walls and the bar top. It is nutty and bittersweet, with juicy notes from the exotic marula fruit. Amarula cream. Nocello, cynar