Newsletters

Get Where+When delivered to your inbox every Monday and Thursday.

Buzzed: Chantal Tseng's Sazerac
Welcome to Buzzed, in which local bartenders show us how to make their favorite drinks—and let you in on their recipes. This week, Chantal Tseng of the Tabard Inn shows us how to make a Mid-19th Century Sazerac. By Alejandro Salinas
Comments () | Published January 14, 2009
Heard of the Sazerac? It’s one of the oldest cocktails on record in the United States. The drink, credited to apothecary Antoine Peychaud, is made with absinthe and named after an imported cognac, Sazerac de Forge et Fils, once used in the making of the drink. Just recently, the Sazerac was named the official drink of New Orleans.

Neat facts, but do they ring a bell?

If not, we recommend a visit to the Tabard Inn’s bar, pronto. It’s there that you’ll catch Chantal Tseng crafting interesting variations on old classics. Digging up old, almost forgotten cocktail recipes is a passion of Tseng’s, and she’s constantly featuring old drinks on the bar’s menu as well as introducing playful reinterpretations on staples such as the Bellini or mimosa. During our visit, her knowledge about the history of cocktails impressed us just as much as her skills behind the bar.

But don’t take our word for it. Have a look at Tseng making the Sazerac for yourself below and get the recipe for the drink!

Sazerac
Chantal Tseng, Tabard Inn

2 ounces Old Overholt rye whiskey
2 dashes Peychaud’s bitters
½ ounce simple syrup (or sugar cube muddled with water)
Dash of absinthe or Herbsaint
Lemon zest or twist

Check out last week's Buzzed, featuring EatBar's Gina Chersevani and her take on the Rickey!

Related:
Happy Hour Finder
Bargain Happy Hours
More Recipes

More>> After Hours Blog | Arts & Events | Happy Hour Finder | Calendar of Events  

 

Categories:

Buzzed Drinks Nightlife
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 06:29 AM/ET, 01/14/2009 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs