Mastering the Sazerac With St. John Frizell
At the 140-year-old Gage & Tollner, a purist’s take proves the value of time-honored technique.
- story: Laurel Miller
- photos: Lizzie Munro
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The Making of the Modern Sazerac
Three top bartenders offer their signature takes on the timeless classic made with Knob Creek.
- story: Punch Staff
- photos: Lizzie Munro
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Just a Really Good Sazerac
Matthew Tanner’s Sazerac recipe calls on subtle, but significant, upgrades to the template.
- story: Punch Staff
- photo: Lizzie Munro
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Branded Man
Alex Jump’s Sazerac riff balances rye with the flavors of the tropics.
- story: Punch Staff
- photo: Lizzie Munro
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Spiced Sazerac
Kellie Thorn updates the iconic blueprint with a dose of juniper.
- story: Punch Staff
- photo: Lizzie Munro
What We’re Into Right Now
A coconut-blasted sour, Napoleon House's Sazerac, a pre-bottled amaro blend and more.
- story: Punch Staff
- photo: Shannon Sturgis
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Moby Dick Sazerac
Ryan Chetiyawardana's Sazerac makes use of ambergris: the organic byproduct of a sperm whale’s digestive system.
- story: Frances Yackel
- photo: Eric Medsker
In Search of the Ultimate Sazerac
We asked 14 of America's best bartenders to submit their finest recipe for the Sazerac—then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Daniel Krieger
Bar Review: An Iconic New Orleans Bartender Returns to His Post
In "Bar Review," Robert Simonson considers Paul Gustings' return to the historic Tujague's—and what it means to be a great bartender.
- story: Robert Simonson
- photos: Randy P. Schmidt
