The Sazerac, official cocktail of New Orleans – created by an apothecary and served at The Merchants Exchange Coffee House in 1850. Rekindling the popularity of the cocktail and creating a sky bar, the likes of which have never been seen before in Brisbane; Four Points By Sheraton are set to open Sazerac – a standalone bar from the hotel, Sazerac has its own staff and individual identity.

Views overlooking the cityscape, river, and botanic gardens prevail from all angles of the high-rise lounge bar sitting atop the Four Points on the 30th floor. Geometric style floor coverings made from up-cycled data cables feature throughout the venue and tie in with luxurious leather and fabric armchairs in colours of grey, tan and copper. The interior design is elegant and understated with an impressive, angular metallic bar adorned with crystal cut whisky glasses and copper cocktailware.

Sazerac will be offering table service that will enhance the uninterrupted views and also features an open kitchen where patrons can observe chef’s in action. While an indoor venue, this space lets the elements in with high louvered windows designed to bring in cool breezes. State of the art speakers are cleverly mounted ensuring a smooth sound for the lounge-style DJ who will feature from Thursday to Saturday nights. 

Executive chef Ambrose Andrews has designed a menu of ‘Grazing Plates’ that tie in with the southern style of the cocktail menu with dishes such as the Bourbon laced Barbeque Pork and Southern spice rubbed brisket with corn fritters. The menu also features sweet treats including a Chocolate torte with orange compote and Chantilly Cream and a Salted Caramel Martini.

As the name suggests, the venue features southern-style cocktails such as the ‘Sazerac Signature’ consisting of Sazerac, Peychaud bitters & Absinthe along with traditional cocktails with a modern twist like the Peach Mint Julep and the Es-press (a revamped Espresso Martini). Not just devoted to cocktails, the bar has an impressive Champagne and Whiskey list. Bartenders Casey Hurst (previously Candela Nuevo) and Justin Greenway (previously Stingray) head up the bar and have designed the punchy cocktail menu.

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