Archive for September, 2005

Sazerac

Thursday, September 29th, 2005

Alas, New Orleans. That waterlogged city has a reputation for both enduring and serving hurricanes. But not all their drinks rely on corn syrup and food coloring. Several of the most interesting American cocktails have roots in New Orleans, and have that unique flavor that results from the clash of gall and the Gallic. The following recipe comes from Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix ‘Em (1937). The preparation is somewhat laborious, but potation is absolutely effortless. Needless to say, I approve of the author’s insistence on correct form.

1 lump sugar
3 drops Peychaud’s bitters
1 dash Angostura bitters
1 jigger rye whiskey
1 dash absinthe substitute
1 slice lemon peel

To mix a Sazerac requires two heavy-bottomed, 3 1/2-ounce bar glasses. One is filled with cracked ice and allowed to chill. In the other a lump of sugar is placed with just enough water to moisten it. The saturated loaf of sugar is then crushed with a barspoon. Add a few drops of Peychaud’s bitters, a dash of Angostura, a jigger of rye whiskey, for while Bourbon may do for a julep it just won’t do for a real Sazerac. To the glass containing sugar, bitters, and rye add several lumps of ice and stir. Never use a shaker! Empty the first of its ice, dash in several drops of absinthe, twirl the glass and shake out the absinthe . . . enough will cling to the glass to give the needed flavor. Strain into this glass the whiskey mixture, twist a piece of lemon peel over it for the needed zest of that small drop of oil thus extracted from the peel, but to not commit the sacrilege of dropping the peel into the drink. Some bartenders put a cherry in a Sazerac; very pretty but not necessary.

I Stand Aghast

Monday, September 26th, 2005

And they try to blame this on a Scotsman:

www.phillipsunion.com/main.html