Like most classic cocktails, the Sazerac comes with its own lore. Created in New Orleans and named after Sazerac de Forge et Fils — the Cognac first used to make it — the drink, some argue, was the very first American cocktail. That may or may not be true. But what’s known is that the Sazerac’s principal ingredients largely haven’t changed since barkeeps first started slinging it at some point in the 19th century.
Local fine-dining and fine-drinking establishment Le Loup keeps it traditional: Cognac, rye whiskey, bitters, demerara (a natural brown sugar), absinthe and lemon essence, served in a rocks glass. Along with elevated seafood spot The Optimist and restaurant/venue Star Rover Sound, Le Loup is part of famed Southern chef and restaurateur Ford Fry’s Germantown-based trio of outposts. The space itself is beautifully appointed, and the staff is knowledgeable and attentive. Le Loup has an extensive menu of inventive cocktails, including a list of “Tributes” — specialty drinks riffing on cocktails from other noted establishments like The Velvet Hour in Chicago (a Campari concoction called Eeyore’s Requiem) and The Patterson House right here in Nashville (a bourbon drink called Clapless Bell). But if you order something off the “Classics” menu, Sazerac or otherwise, you’ll get exactly what you’re looking for.
Just a bit more aromatic than other boozy whiskey cocktails like Old Fashioneds or Manhattans, Le Loup’s Sazerac, chilled and served up, works as either a pre-dinner tipple or a nightcap. Or hell, a drink to accompany your dinner. Speaking of which, Le Loup’s food menu isn’t quite as extensive as its drink menu, but it’s certainly just as impressive. On a recent visit, my partner and I were wowed by Le Loup’s citrusy hamachi crudo, smoked fish dip, frites (served with a delicious, gooey raclette) and the filling Le Smash Burger — just enough food to cue us up for a post-meal cocktail.
