I send a Sazerac to the kitchen several times a day.

If you're ever doing business in this town and the fellow offers you a Sazerac, turn him down.

The Sazerac was a revelation, rich and full of flavor.

He even boldly suggests that it could supplant Peychaud’s in a sazerac.

It took 10 separate votes to settle the matter, but the question remains unanswered: which Sazerac?

Sazerac has also issued a superb 18-year-old rye, which we were not able to find for the tasting.

Order a Sazerac and soak up the views.

The result is a complex drink that serves as a more-than-worthy successor to the sazerac.

The brand and distillery are owned by the Sazerac Company.

I tilt towards brown liquor in the winter, and I’d never turn down a Sazerac.

The space was renamed the Sazerac Restaurant to tie it in with the bar.

His website (kingcocktail.com) has a host of recipes including a cheeky intrusion into the Sazerac.

It is still named the Sazerac Bar today.

He muddles sugar and bitters for every Sazerac instead of pouring simple syrup.

The Sazerac website says "the cinnamon flavor is often used for shooters but can add character to a mixed drink."

Clete took a healthy sip of his Sazerac.

Virtually any bartender in New Orleans can make a sazerac without even glancing at a recipe.

Despite reservations, he agreed to participate in the scene and called Sazerac "a good choice of weaponry, because it symbolizes the city".

I was sitting at the bar at Pastis, and ordered a Sazerac.