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 Señor 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.
Photo by Shelby Allison McGee.
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