I went to a neat bar supply store called BYOB and bought three new supplies: a bottle of Peychaud's Aromatic Cocktail Bitters, a bottle of Angostura Orange Bitters, and marvel of marvels, a bottle of Royal Rose Lavender-Lemon Simple Syrup. I will be making one of those gimlets now.
I bought the Peychaud Bitters because I wanted to make a Sazerac: (from Esquire Magazine)
- 1 sugar cube
- 2 1/2 ounces rye whisky
- 2 dashes Peychaud's bitters
- 1 dash Angostura bitters
- lemon peel
Glass Type: old-fashioned glass
In an Old-Fashioned glass (not a mixing glass; it's part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey,* the Peychaud's bitters, and the Angostura bitters.**
Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe (no substitute really works, but you can try either a mix of Pernod and green Chartreuse, or Absente) until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded; Handy wasn't so picky).
* Use the good stuff, if you can find it: Van Winkle Family Reserve Rye (13 years old), or Sazerac Rye (18 years old).
** Optional. It's not in the original recipe, but it's traditional nonetheless, and it's not bad.
Read more: Sazerac - Drink Recipe – How to Make the Perfect Sazerac - Esquire http://www.esquire.c...e#ixzz2DlTOFi5S
Any Huey P. Long story is a good story, despite there being very few ways to determine the veracity of them. Enjoy your Sazerac.