Sazerac Cocktail This cocktail was named after a venerable New Orleans coffeehouse. The steps may seem exacting, but ritual is very much a part of mixing any southern drink. Makes 1 drink Small lump sugar Dash Angostura bitters Dash Peychaud's bitters 1 shot rye whiskey, such as Jack Daniel's Rye, about 1 1/2 ounces Crushed ice Herbsaint (anise-flavored liqueur) Lemon peel 1. Fill two glasses with ice cubes to chill. 2. Remove ice from one chilled glass. Place a lump of sugar, a dash of Angostura bitters, a dash of Peychaud's bitters, and a dash of water in the glass. Mash together with a muddler or the back of a spoon. Add rye and crushed ice. 3. Remove ice cubes from the remaining glass, and add 2 or 3 dashes Herbsaint. Roll the glass to coat the sides, and empty it over the sink, letting the Herbsaint drip out of the glass. 4. Strain the whiskey mixture into the glass coated with Herbsaint. Squeeze a small piece of lemon peel over the drink. Rub the rim of glass with the peel, and place it in the glass as a garnish. Serve immediately.
Mint Julep Mint juleps are traditionally made in a silver tumbler. If you do not have one, use an 8-ounce glass. Makes 1 drink 6 or 7 mint leaves, plus more for garnish 2 teaspoons turbinado sugar Crushed ice 1 shot bourbon (about 1 1/2 ounces) Confectioners' sugar, for garnish (optional) 1. Combine mint leaves, 2 tablespoons water, and sugar in a mint-julep glass. Gently bruise the mint with a muddler or the back of a spoon. Fill glass with crushed ice. Pour bourbon over ice. Garnish with mint leaves and confectioners' sugar.
Orange-Mint Drink This is a wonderful southern nonalcoholic drink. The recipe comes from Angèle Parlange's mother, who likes to serve it as an alternative to mint juleps. Serves 6 to 8 2 cups sugar 2 cups mint leaves Juice of 7 lemons, about 1 1/2 cups, plus 1 lemon reserved for zest Juice of 3 oranges, about 3/4 cup, plus 1 orange reserved for zest Crushed ice Seltzer water (optional) 1. Combine 2 1/2 cups water and sugar in a small saucepan. Bring to a boil. Stir until sugar dissolves. Turn off heat. 2. Crush mint leaves in a large bowl with mallet or spoon. Add to saucepan. Add lemon juice, orange juice, lemon zest, and orange zest to saucepan. Stir to combine. 3. Pass mixture through a fine strainer, and discard the solids. Fill glasses with crushed ice, and fill 3/4 full with strained mixture. Top with seltzer to cut sweetness (optional).
Milk Punch Makes about 2 drinks 3 tablespoons Simple Syrup (recipe follows) 1/2 cup milk 1/2 cup heavy cream Dash pure vanilla extract 2 shots bourbon, about 3 ounces 1/2 cup crushed ice Fresh nutmeg, grated 1. Combine all the ingredients except for nutmeg in a cocktail shaker. Cover the shaker, and shake for 20 to 30 seconds, until mixture is very cold. Pour into a glass or a silver cup, sprinkle with nutmeg, and serve immediately.
Simple Syrup Makes 1 cup 1 cup water 1 cup sugar 1. Combine water and sugar in a small saucepan. Set over high heat, and bring to a boil, stirring just until sugar dissolves. Remove from heat, and let cool. Keep refrigerated. Use as needed; simple syrup lasts indefinitely in the refrigerator.
Whisky Sour Serves 6 to 8 2 cups freshly squeezed orange juice 1/2 cup freshly squeezed lemon juice 1/3 cup superfine sugar Jack Daniel's to taste, about 1 cup 1. Fill a large pitcher half full with ice. Add orange juice, lemon juice, and sugar. Stir to combine. Add Jack Daniel's, and mix. Serve immediately. Sources: Calling card glasses (used for Sazeracs) Calling card crown coaster 5 O'Clocktails double-on-the-rocks glass Parlange turbinado sugar Angèle Parlange Design New Orleans, LA Stainless-steel muddler Cocktail strainer Stainless-steel cocktail shaker Broadway Panhandler 477 Broome Street New York, NY 10013 212-966-3434 Fax: 212-966-9017