Given its name, you’d expect the Creole Cocktail to be from New Orleans. You’d be right—sort of.
I would wager that most people have never encountered a crusta, or even heard of one.
So what is that thing? And why should we care?
This is shaping up to be a memorable summer in the Midwest. It is the hottest and muggiest in decades; in some areas the rains are breaking records, and in others it is the worst drought in a generation. The upside of it all is that this hot summer has led me farther afield than usual in a search for cold drinks, and I have found two marvelous refreshers that had escaped me before: the rarely encountered Punch family (particularly Philadelphia Fish House Punch), and the famous (some might say “infamous”) Hurricane. Continue reading “The Hurricane Cocktail”
The Vieux Carré is New Orleans’ contribution to the Manhattan family. More specifically, it is a Saratoga, sweetened with a splash of Bénédictine and the city’s historic Peychaud’s bitters. Continue reading “Drinking the French Quarter: The Vieux Carré Cocktail”
The Sazerac has been one of my favorite cocktails for years, and its status as a “go-to” drink has become more entrenched as a wider selection of rye whiskies has come into my market, and especially as proper absinthe became available again.
But there is much more to the Sazerac than good whiskey and an absinthe wash. For starters, there’s cognac. And who knew that genever makes a great Sazerac? Continue reading “Why is there cognac in my Sazerac?”
The Sazerac is a love-it or hate-it kind of cocktail, with no middle ground. It’s a whiskey cocktail embellished with Peychaud’s bitters and an absinthe wash. If you’re put off by the anise and wormwood of absinthe, then the Sazarac will not be your cocktail; otherwise, keep reading—you owe yourself this New Orleans delight. Continue reading “Rye and Absinthe: The Sazarac Cocktail”