I Couldn’t Live There

Day 100 Cocktail 98

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.

  Sazerac

• 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!

Cheers!

Abby Normal

Day 98, Cocktails 96 & 97

Dr. Frederick Frankenstein: [to Igor] Now that brain that you gave me. Was it Hans Delbruck’s?
Igor: [pause, then] No.
Dr. Frederick Frankenstein: Ah! Very good. Would you mind telling me whose brain I DID put in?
Igor: Then you won’t be angry?
Dr. Frederick Frankenstein: I will NOT be angry.
Igor: Abby Someone.
Dr. Frederick Frankenstein: [pause, then] Abby Someone. Abby who?
Igor: Abby Normal.
Dr. Frederick Frankenstein: [pause, then] Abby Normal?
Igor: I’m almost sure that was the name.

Ah yes, the Mel Brooks classic “Young Frankenstein” has a lot of memorable lines, but the exchange between Frankenstein and Igor about the brain that was used in the monster is my favorite.  Which leads me to the latest cocktail sampled at the Twilight Lounge last night.

  Abbey Cocktail

• 1-1/2 oz gin
• 1/4 oz orange juice
• Dash of Agnosturo bitters

Combine all the ingredients in a shaker with ice.  Shake, shake, shake to chill.  Strain into a chilled cocktail glass.  Garnish with an orange peel.

I used Bombay for this one as it is one of my favorites and I thought it would be a nice pairing with the juice.  Essentially, this is a martini with orange juice substituting for the sweet vermouth.  I liked it, but Gwen wasn’t as keen on it.  In an effort to have something she would enjoy, I went back down to the Lounge and doctored hers up.  This is the result.

  Abbey Normal

• 1-1/2 oz gin
• 1/4 oz orange juice
• 1/4 oz Cointreau
• 1/4 oz St. Germain
• Dash of Agnosturo bitters

Combine all the ingredients in a shaker with ice.  Shake, shake, shake to chill.  Strain into a chilled cocktail glass.  Garnish with an orange peel.

This version was much more to Gwen’s liking, with the Cointreau reinforcing the orange juice and the St. Germain adding a touch of floral sweetness that helped mellow out the Bombay.

So get out your shaker, mix up either one of these cocktails, pop “Young Frankenstein” into the DVD player and enjoy!

Cheers!