Monday, February 27, 2012

Day Twenty-Nine: Saint Charles, Pt. III

The Starting Point: Well, I chose the Sazerac to begin with because it's a cocktail that means so much to so many people. To SeƱor Paul McGee, my old boss and ongoing mentor/friend/breakdance instructor, it was the drink that really opened his eyes as far as cocktails are concerned. To the people of New Orleans, it is their official cocktail. To me, it is a jolt and a hammock: the perfect refreshment and more usefully, a bartender litmus test.

Saint Charles
-2oz Jasmine tea-infused Death's Door Gin
-.25oz Rothman & Winter Apricot Liqueur
>*-.25oz Demerara Syrup
-4 dashes Peychaud's Bitters

Stir and strain into absinthe-rinsed glass.
Garnish: Express lemon peel oil over surface and hang peel on glass's lip.

*> = less than

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