4RSB old fashioned. Damn good after a long weekend writing a paper for a grad school class.
Printable View
4RSB old fashioned. Damn good after a long weekend writing a paper for a grad school class.
Old Fashioned :
Sugar cube, heavy on water & bitters, swab inside of glass with orange peel instead of muddling. Rittenhouse rye BIB or Bulleit bourbon
Sazerac:
My perfected recipe, using Baby Saz of course.
"Just Like Honey":
Bulleit or 4Roses 1B, Sloe gin, Roses Lemon, Club Soda, and a diluted honey. Garnish with lemon peel.
Also, it's starting up into the hot weather in NOLA, so I've been making some Pimm's Cups and Negronis.
Good Day Trey-Quote:
Originally Posted by Trey Manthey
CAn you share your Sazerac recipe? Always looking for others.
Best regards, Tony
My Sazerac:
I usually see Sazeracs served in Old Fashioned glasses, but I like to use something smaller, like this:
http://nolafoodie.com/blog/wp-conten...nolafoodie.jpg
Chill your glass with ice and water while mixing. In a separate glass/mixer, muddle a sugar cube with a splash of water, three dashes of Peychaud's, and a few drops of Angostura. Add 1.5 oz of Baby Saz, and stir/muddle until sugar is completely dissolved. Gently stir two cubes of ice in. Then, empty the ice from your chilled glass, and put a splash of Herbsaint or absinthe and swirl it around to coat, then discard (or drink :cool:) the excess. Strain the mix into the chilled glass. Peel a two inch strip of fresh lemon over the glass, then rub the inside of the peel around the edge of the glass. Then I twist the peel over the glass and drop it in.
Enjoy!
Russell's Reserve bourbon with an ice cube, a splash of water, and a twist of lemon.
Everytime I watch this, I want to immediate book a flight to NOLA and go here.
The Old Fashioned
http://www.youtube.com/watch?v=oEr7ym4-r5I
It's Mint Julep season, and I have been honing my recipe in anticipation of my first ever Derby trip next week.
I love the fact that this drink has been so romanticized. The passage by Joshua Soule Smith comes to mind, which Chris McMillan eloquently recites when making his julep down in NOLA. I'm also a huge fan of this letter from Lieutenant General Simon Bolivar Buckner’s to Major General William D. Connor on the making of the Mint Julep.
My Dear General Connor:Your letter requesting my formula for mixing mint juleps leaves me in the same position in which Captain Barber found himself when asked how he was able to carve the image of an elephant from a block of wood. He said that it was a simple process consisting merely of whittling off the part that didn’t look like an elephant.The preparation of the quintessence of gentlemanly beverages can be described only in like terms. A mint julep is not a product of a formula. It is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician nor a Yankee. It is a heritage of the Old South, and emblem of hospitality, and a vehicle in which noble minds can travel together upon the flower-strewn paths of a happy and congenial thought.So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows:Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns. In a consecrated vessel, dip up a little water at the source. Follow the stream thru its banks of green moss and wild flowers until it broadens and trickles thru beds of mint growing in aromatic profusion and waving softly in the summer breeze. Gather the sweetest and tenderest shoots and gently carry them home. Go to the sideboard and select a decanter of Kentucky Bourbon distilled by a master hand, mellowed with age, yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start.Into a canvas bag pound twice as much ice as you think you will need. Make it fine as snow, keep it dry and do not allow it to degenerate into slush. Into each goblet, put a slightly heaping teaspoonful of granulated sugar, barely cover this with spring water and slightly bruise one mint leaf into this, leaving the spoon in the goblet. Then pour elixir from the decanter until the goblets are about one-fourth full. Fill the goblets with snowy ice, sprinkling in a small amount of sugar as you fill. Wipe the outside of the goblets dry, and embellish copiously with mint.Then comes the delicate and important operation of frosting. By proper manipulation of the spoon, the ingredients are circulated and blended until nature, wishing to take a further hand and add another of its beautiful phenomena, encrusts the whole in a glistening coat of white frost.Thus harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women.When all is ready, assemble your guests on the porch or in the garden where the aroma of the juleps will rise heavenward and make the birds sing. Propose a worthy toast, raise the goblets to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods.Being overcome with thirst, I can write no further.Sincerely,Lt. Gen. S.B. Buckner, Jr.VMI Class of 1906
Hendrick's Gin and Q tonic water, garnish with a fresh lime. My favorite summertime cocktail.
Death's Door Mojito's.
Their white whiskey makes a decent mojito in my opinion. Not much to sip by itself, but pleasant in the mix.
Plus the name just sounds cool.
B
This is not a cocktail, but I went on a diet after Easter, so I can no longer have sugar. I believe this would be a type of a rickey. I am having a stiff shot of gin (currently using Tanqueray) in a tall glass with a squeeze of lime and lots of ice cubes and water.
"Necessity is the mother of invention". It is quite nice, but it would be better with a little sugar.
BTW, I've been on the diet for 2 1/2 weeks and lost 11 pounds, so far.
Tim