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  • Sazerac Roof Top Bar and Lounge
Sazerac Roof Top Bar and Lounge
Call to reserve : +61731644000
Who We Are


People have indulged in tasting and the celebration of liquor since the beginning of time, and will continue to do so as long as flavour-filled liquid can be squeezed out of grapes and grains. The only thing that changes over time is the chariot used to spirit imbibers down intoxications' giddy path. This is where Sazerac comes in. Welcome to Brisbane's newest bar, one that celebrates the heritage of flavours, and tastes of the future.To some, Sazerac is the oldest known American cocktail, having been born when, in 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his "Peychaud's Bitters," made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a "coquetier" (pronounced "ko-k-tay"), from which the word "cocktail" was derived. By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud's Bitters, was immensely popular, and became the first "branded" cocktail. In 1873, the recipe for Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added. On June 23, 2008 Louisiana Legislature immortalised the cocktail known by the name Sazerac, as the Official Cocktail of New Orleans. Whether the Sazerac was the first cocktail of it's time or not, to most lovers of curious libations, Sazerac is ‘the holy grail of historical cocktails', and this is enough for us!
  • Monday-Thursday
  • 3PM-11PM
  • Friday-Sunday
  • Noon-11PM
  • Dining Area
  • Lounge
Sazerac Bar
Roof Top Bar & Lounge
Wine cheers with friends
Events in Brisbane Celebrate good times at Sazerac Brisbane. Whatever the occasion is we have the ideal venue to help you celebrate! Take a look at our weekly and special events below.
Events in Brisbane
Sazerac's food menu
Bar Menu The art of pairing drinks with food is almost as ancient as the craft of drinking itself, and no cocktail hour is complete without a little sustenance to keep the evening going until well after the sun has set.
Bar Menu