To build a perfect Sazerac demands precision. With so few ingredients, and all potent ones at that, a dash too much or too little of any one of them can throw the whole drink out of balance.
Johnny's is all about efficiency and speed of service,” says Eric Alperin of his Los Angeles bar, where a freezer Sazerac is one of five spirit-forward classics batched ahead of service and stored in the freezer, ready to pour as soon as it's ordered. His version splits the base between Cognac and rye and includes Peychaud's bitters in the batch.
At Poison Heart in Philadelphia, where a Freezer Saz complements the menu's Freezer Martini, owner and general manager Andrea Ulsh prefers to leave the bitters out of the batch, dashing them into the glass à la minute. "We are still giving it that 'to-order' treatment," she explains.
In New Orleans, the home of the Sazerac, Chris Hannah likewise serves a freezer Sazerac at Jewel of the South. His take includes Herbsaint and bitters in the bottle, along with the unorthodox additions of rainwater Madeira and rancio sec.
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