Here we are at the end of another flavor journey deep dives. We have drunk all the Sazeracs and drank a bit more. But, alas, dear Sazerac, you will not be far away. For I shall hold you dear to my heart and my liquor cabinet forever more.
Boy, that was frilly, huh? There is some truth to that, however, as I started off this series having never imbibed on the classic cocktail, but ending this series with a good understanding of the drink. Not to mention, I think I can make a pretty darn good Sazerac! I am not going to go as far as saying that I am a professional at it, as I think I need a few actual New Orleans Sazerac cocktails under my belt to get the full experience.
Oh, and we really covered some history in this post. New Orleans and absinthe really have such a colorful and rich history to explore that it just felt right to dedicate three whole posts to the history of this beautiful cocktail and the city of New Orleans.
What We Covered In The Sazerac Series
- Our Introduction Post
- Eight Unforgettable New Orleans Recipes
- Sazerac History and Its Place In Cocktail Lore
- Elements of a Great Sazerac
- A New Orleans Inspired Food Recipe – Baked Shrimp Po Boy
- The Best Sazerac Recipe
- Everything You Need To Know About Absinthe
- A New Orleans Music post. We can’t talk about this city without talking about the rich musical heritage.
- Food and cocktail history of New Orleans
So, I hope everybody did a bit of Mardi Gras celebration and also read these posts! If you enjoyed the series, please take a few minutes and give me some social media love. Sign up to get my posts via email and also follow me on Instagram and Pinterest.