In New Orleans, that is. Oh, don’t get me wrong, I could live there, but not before I’m independently wealthy and writing about cocktails becomes my primary avocation. If I lived in New Orleans I don’t think that I could actually earn a living with the siren call of Bourbon Street, the tropical heat and humidity, the jazz, the food.
However, Katie, the daughter of our good friends Greg and Patty is doing just that. A year removed from her graduation from UW-Lacrosse she is headed back to New Orleans this week for her new job with Habitat for Humanity. Not only will she live in a great city, but she’ll be making a difference in many peoples lives. My hat is off to you Katie!
Tonight we will be sending her off in style. And what better way than to mix up a batch of Sazeracs. The Sazerac is a New Orleans staple and is often credited with being the first cocktail. The original Sazerac was actually cognac and Peychaud’s bitters and developed in the early 1800′s. Just when the switch to rye whiskey was made is unclear, but the current incarnation uses rye instead of cognac.
- 3 oz rye whiskey
- 3/4 oz bar syrup
- Peychaud’s bitters to taste
- Pernod (or absinthe)
Fill a rocks glass with ice water to chill. In a mixing glass muddle the bar syrup and Peychaud’s. Add ice and the rye and stir. Empty the chilled rocks glass and rinse with the Pernod. Strain the contents of the mixing glass into the rinsed rocks glass. Garnish with a lemon twist or float a lemon peel and serve.
To rinse a glass is simply to pour a small amount of the liquid called for in the glass, swish it about (like you are swirling wine before tasting it) and then dump the contents. This is particularly effective with highly aromatic liqueurs at imparting just the barest hint of flavor,
This is a classic American cocktail and should be on your bucket list. I know I’ll enjoy mine in a few hours, and I hope you do to!