Can't get enough? Join us for our annual Thanksgiving dinner. Throw a private disco party where platforms rule and polyester swishes to the beat of a Donna Summer track. Looking for some hot stuff? We'll cook up something tasty in the (disco) inferno just for the occasion. Or, get a little happiness every day: Sazerac's happy hour features scrumptious food from the bar and lively infusions for just $4 each. Join us Monday through Saturday from 4 to 6pm or on Sunday from 3pm 'til close. Cheers!

Wish you had an inkling of how to cook like our boys? Try our fun, laidback Little Bit of Lovin' Cooking Classes, which offer menus for each season - and are they ever pleasin'!

Sazerac's Executive Chef Jason McClure will show you how to add a little bit of Southern Lovin' to your home kitchen with these Little Bit of Lovin' cooking classes. Held quarterly on Saturdays at 2 p.m., learn how to make those biscuits bounce, those sauces bubble up right, and to cook up Sazzy-inspired specialties. Classes last about an hour and a half. To illustrate some of Jason's lovin' in the oven, he's taught folks to make Warm Goat Cheese Croquette; Butternut Squash Risotto, and Banana Maple Strudels with Bourbon Creams - all in one sumptuous class. The class menu changes each quarter and includes instructions, recipes to take back to your home kitchen, lunch, and wine. Cost is $50 per class, per person. Find out what's cooking next and save your spot by calling 206.624.7755.

Dates for 2009 classes:
Saturday, January 17
Saturday, April 25
Saturday, July 25
Saturday, October 17

We will be pairing each course with Sazerac beer or wine selections presented by local educators.


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Sazerac is the name of a devilishly potent cocktail, purported to be America's first cocktail. History claims that a young Creole barkeep in Louisiana, named Antoine Amedee Peychaud, developed this elixir in the 1790s. Rye whisky, his namesake's bitters and simple syrup form the base of this fabulously sexy drink that is unquestionably an acquired taste. Originally made with Absinthe, the Sazerac cocktail now features Herbsaint.

The Official Sazerac Cocktail:
1 cube sugar
1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon
¼ ounce Herbsaint
3 dashes Peychaud's Bitters
Lemon peel

Directions:
- Pack an Old-Fashioned glass with ice
- In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube
- Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar
- Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint
- Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel


Address:	1101 Fourth Avenue at the corner of Spring Street Seattle, Washington 98101	Breakfast: Brunch:	Monday – Friday, 7 a.m. – 10:30 a.m. Saturday – Sunday, 8 a.m. – 2:30 p.m.
Phone: Fax:	206.624.7755 206.624.0050	Lunch:	Monday – Friday, 11:30 a.m. – 2:30 p.m.
Sazerac accepts Visa, MasterCard, American Express, Diners Club and Discover Card.		Dinner:	Monday – Saturday, 5 p.m. – 10 p.m. Sunday: Lounge service 2:30 p.m. – close
		Bar:	2:30 p.m. – close