It was the year 1838, and New Orleans apothecary owner Antoine Amedie Peychaud was treating his friends to his own special-recipe brandy toddies. By 1850 that combination of brandy and Peychaud’s bitters had become a widely popular beverage – named Sazerac – the oldest known American cocktail. Brisbane’s new sky-high bar has adopted the same name to applaud the forefathers of mixology, celebrating the evolution of cocktails. Sazerac has trusted its cocktail menu in the hands of experienced mixologists Casey Hurst and Justin Greenway, who have spent a number of combined years perfecting their craft. Together they have concocted a cocktail menu that ranges from light and sweet to strong and spicy, sitting alongside an extensive selection of wines, beers and high-end spirits.

The signature cocktail is – you guessed it – the Sazerac, a simple (and strong) combination of rye whisky, Peychaud bitters and absinthe. After that things get a little more experimental – the Sugarplum Fairy combines Plum Pisco liqueur, bitters and sparking with a tuft of fairy floss, the Pure Coco mixes 666 Pure Vodka, Coconut Ciroc and coconut water, and the Salted Caramel Martini offers the perfect balance of sweet and salty for a little liquid dessert. If you’d like to pair your tipple with something a little more solid you can select from the grazing menu, which features nibbles such as Cajun-spiced chicken skewers, bourbon-laced barbecue pork and tamarind baby octopus. 

Sazerac opens officially to the public today. For opening hours and contact details, head to our Stumble Guide.