Monday, July 21, 2008
It's been forever but I am back. I don't have a good excuse for being MIA for so long except for the traveling/vacationing I've been up to over the past few months and the constant barrage of Spanish that I'm attempting to absorb at summer school. While neither are good enough to merit a pardon, I have managed to accumulate lots of new foodie material that I'm excited to share with all of you. I'm just going to start off with an aperitif for right now due in part to the fact that I don't have all of my photos uploaded and also because I just started reading How's Your Drink? by Eric Felton. So far it's been a delicious read chock full of interesting information and insight into the history of cocktails. If you are at all interested in cocktails I would highly recommend this book. And if you're not convinced, here's a little extra enticement.
1 cube of sugar
2 dashes Peychaud's Bitters
2 oz rye whiskey or cognac
Herbsaint or Ricard Liquer
Dissolve sugar in bitters and a splash of water. Stir with whiskey or cognac and ice. Strain into an Herbsaint-coated glass. Lemon twist.
As Felton explains, the Sazerac took it's name from a brand of cognac popular in New Orleans in the 19th century. Though that particular brand of cognac no longer exists, the Sazerac remains today as a shining example, according to Felton, of "a cocktail according to the original specifications." So cheers to good cocktails, an overdue return, new beginnings and of course to you dear reader!
PS - In June of this year New Orleans christened the Sazerac the official drink of the city.