As promised, I’m sharing recipes for some of New Orlean’s most famous libations today. The Sazerac is one of the most well known. Originally mady by Antoine Peychaud this drink is found in all of othe finest drinking establishments. It began as a mixture of Cognac , Absinthe and Peychaud bitters. Over the years the rye whiskey has replaced the Cognac and Herbsaint has replaced the Absinthe. Still a delicious flavor of the South, I think you’ll enjoy trying this!
Sazerac
1 tablespoon Herbsaint
1 1/2 ounces rye whiskey, preferably Old Overholt or Sazerac rye
1/2 teaspoon Simple Syrup or on cube of sugar
4 to 5 dashes Peychaud’s bitters
2 dashes Angostura bitters
1 lemon twist with the white pith removed, for garnish
Pour the Herbsaint into a rocks glass and swirl to coat the inside. Discard any excess Herbsaint. Fill the glass with ice to chill.
Combine the rye, simple syrup, and Peychaud’s and Angostura bitters in a cocktail shaker with ice. Cover and shake vigorously.
Discard the ice from the glass and strain the shaker mixture into the glass. Rub the rim of the glass with the lemon twist, add to the drink, and serve immediately.
Brandy Milk Punch
This is a tradition in our family. Served at Christmas brunch with beignets, smoked ham and egg strata….yummy and something we always look forward to in New Orleans!
This makes one cocktail, increase the amounts as needed.
2 ounces brandy
1 ounce Simple syrup
1/2 teaspoon pure vanilla extract
1 1/2 ounces milk
Freshly grated nutmeg, for garnish
Combine all the ingredientws in a cocktail shaker with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with a light dusting of freshly grated nutmeg and serve immediately.
Milk punch is best when mixed the night before and allowed to “marinate” in the refrigerator overnight. I think you’ll love it!
Eggnog Daquiris
We actually discussed the proper recipe for this traditional drink and we all agree that the best way to have an Eggnog Daquiri is to visit New Orleans and drive through one of the numerous Daquiri shops you’ll find throughout the city. By the glass or by the gallon let this be a treat, made by the real pros who serve them up every day! Drive through, choose your daquiri and enjoy!
Recipes for the Sazerac and Brandy Milk Punch are courtesy of the fabulous book, “In The Land of Cocktails” by Lally Brennan and Ti Adelaide Martin, Proprietors of Commander’s Palace. Find it on Amazon here: http://www.amazon.com/Land-Cocktails-Recipes-Adventures-Cocktail/dp/0061119865/ref=sr_1_1?s=books&ie=UTF8&qid=1387907081&sr=1-1&keywords=in+the+land+of+cocktails
