This Week in the Mercury
Friday, July 11, 2008
Drunk Summer Boozy Goodness: Honors
Posted by Patrick Alan Coleman on Fri, Jul 11, 2008 at 4:20 PM
The weather keeps being nice and we keep being drunk. Here's what you should make this weekend!
In honor of Integrity Spirits releasing their Trillium Absinthe Superieure—only the second absinthe to be bottled in the U.S.—I'm posting a classic New Orleans cocktail recipe. The Sazerac has been around for quite some time and was originally made with absinthe before the booze was banned from our shores in 1912. After that time, absinthe was replaced with Pernod. Now that absinthe is back you have the opportunity to taste a bit of history that has been lost for almost 100 years.
The Classic Sazerac (recipe modified from gumbopages.com, where they know their Sazerac)1 teaspoon of simple syrup
4 dashes Peychaud's bitters
2 ounces rye whiskey.
1/2 teaspoon absinthe (try it with Integrity's Trillium)
Strip of lemon peelCoat an Old-Fashioned or rocks glass with absinthe and discard excess. In a shaker, add simple syrup, rye whiskey and bitters. Pop in some ice and stir mixture until cold. Strain into absinthe coated glass and twist peel above the whole shebang. Rub the the lemon twist around the edge of the glass, kick back and enjoy.
Next, in honor of Free Fucking Slurpee day, here's something from Blogtownie, Graham, who innocently left this brilliant suggestion:
As far as I can tell, Slurpees are only good when you put copious amounts of vodka in them.
I pass by a 7-11 on Hawthorne on my way home everyday. This might be my first drink of the weekend, tonight!
Go! Have fun! Be irresponsible!
Commenting was not available when this article was originally published.
2
Chris Hannah of Arnaud’s French 75 bar in New Orleans, who knows how to mix a drink.
Fairy Tarragon
1 1/2 oz Sub Rosa Tarragon Vodka
1/2 oz lemon juice
1/4 oz Trillium Absinthe
1/4 oz Galliano
1 dash Peychaud's bitters
Shaken, strained into chilled Martini glass
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