6:00 a.m. on a Friday morning.April 16, 2010
Only a few days into the Easter season, I feel comfortable proclaiming the Sazerac my official cocktail of spring 2010. The recipe I'm working with is from How's Your Drink?, courtesy of New Orleans bartender Chris McMillian (also of this fantastic, instructional mint julep video in which he recites poetry while preparing the drink):
2 oz. rye whiskey (Old Overholt is just fine for me)
2 dashes Peychaud's Bitters
1 tbsp Ricard
1 cube sugar
Fill an old fashioned glass with ice to chill the glass. Add the sugar, bitters and a bit of water to another glass and stir until the sugar is completely dissolved. Add the rye and a few ice cubes to that mix and stir. Empty the ice from the other glass, add the Ricard, and turn the glass to coat the sides with it. Dispose of any excess Ricard (however you choose!) and pour the rye mixture from the other glass into the newly anise-scented glass. Garnish with a twist of lemon and enjoy.
Must love anise.April 09, 2010