It’s officially February, and with 18 days left to go before Fat Tuesday and a freezing cold front moving into NJ, you know I had to give you a fantastic cocktail from New Orleans. It’s the perfect little something to make you feel warm and toasty inside and end Dry January ( For ages 21 and over. Don’t drink and drive)

There is something special about the history and charm of New Orleans and I hope you make that trip in time to see the gayety of Mardi Gras Parade floats going by. For now, let’s warm up with a nice cocktail.

Sazerac-

Ingredients-

• Absinthe rinsed glass
• 2 parts(1.5 oz.) rye whisky
• 3 dashes Peychaud
• 2 dashes Angostura bitters
• Splash of sugar, simple syrup, or Sugar cube(my favorite)
• Lemon twist

How to:

• Start by chilling a glass with ice cubes(or sticking in the freezer for a few minutes). The end product won’t be diluted with ice.
• Once your glass is chilled rinse it with the absinthe of your choice and discard excess(or use it to rinse a few more glasses for company). This will leave a delicious flavor on the rim of the glass as well as a hint of the taste in the beverage.
• Add 1.5 ounces rye whisky to your chilled and rinsed glass and in a second glass muddle a sugar cube with 2 dashes angostura bitters and 3 dashes Peychaud.
• Add the sugar solution to your glass of rye whiskey and serve with a lemon twist. It’s the perfect cocktail and if you haven’t tried one yet, you’re missing out.
• Enjoy! Let the good times roll.

Visit our other recipes for your cocktail parties and read some of our visiting authors.

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