Sazeracelicious

Somehow, every few months, I find myself having drinks at the Redwood Room in the Clift Hotel. I never set out with it as my destination; I just end up there. It seems to have become the default après-ski establishment for a certain circle of my friends when we're in the neighborhood. I simultaneously like the Starckian décor and find it tries a bit too hard, and the crowd can tend toward the B&T — a couple of friends and I were once asked by an apparent bridesmaid whether we were wearing boxers and if so could she have them (I leave you to speculate on our response) — but whatever. It's comfortable and convenient and the cocktails are decent.

Last night was one of those nights, and I thereby discovered a reason why you might, with intent, want to pay the place a visit: They make an echt Sazerac, using Old Overholt, Herbsaint and Peychaud's. For some peculiar reason, they want to serve it on the rocks, but you will, of course, order it up.

Warning: You may find it difficult to stop at one.