Sazerac Bar at The Roosevelt Hotel

EAT

Mixologist Russ Bergeron of Sazerac Bar at the Roosevelt Hotel - New Orleans, LA

123 Baronne Street
New Orleans, LA 70112
(504) 648-1200
www.therooseveltneworleans.com/dining/the-sazerac-bar.html
Hours: Mon-Sun 11am-2am

Mixologist Russ Bergeron is a 20-year industry veteran, and he serves not only as head mixologist for the Roosevelt Hotel’s Sazerac Bar, but also its official historian. After an hour on one of his barstools, you’ll learn about the origins and evolution of the Sazerac, along with tidbits about the bar’s exquisite Paul Ninas murals, wooden walls and bar (made from a single African tree), and solid silver prize cups from England. But Sazerac Bar is best experienced as a living museum, with time spent partaking in Bergeron’s classic, modern, and thoroughly tipsy exhibitions. Bergeron sticks as closely to the original Sazerac recipe as possible (with the late 1800s update of rye over cognac, of course), and the Roosevelt Hotel owns the rights to the original Ramos Gin Fizz. Bergeron’s version is one of the best in town. But Bergeron isn’t a slave to tradition. He made us a strangely delicious Bacon Martini (you have to try to believe) and The Rose, an alluringly feminine mix of floral gin and rose water.

Recommended Dishes:
  • Ramos Gin Fizz: Plymouth Gin, Simple Syrup, Heavy Cream, Lemon Juice, Lime Juice, Orange Flower Water, Egg White, and Club Soda
  • Sazerac: Sazerac 6-year Rye, Peychaud’s Bitters, Simple Syrup, and Herbsaint Rinse
  • The Rose: Hendrick’s Gin, St. Germain, Lemon, Rose Water, Muddled Cucumber, and Basil

  • + Click image to enlarge