Peach brandy, blood orange amaro, orange bitters, lemon juice & chili-lime hot sauce (as well as rye whiskey, but could be tequila.) Avocado, cilantro & salt to garnish.
Category Archives: RYE WHISKEY
National Whiskey Sour Day
I read on Good Spirits News that today is National Whiskey Sour Day!
As with all these random-seeming drink holidays, I won’t put up too much fuss or question its origin — as any reason to celebrate a cocktail is reason enough!
Whiskey Sour
About This Cocktail:
For my Whiskey Sour pictured above, I used Woodford Reserve:
Ingredients:
•2 oz rye or bourbon or other whiskey of preference. I actually used 2 oz of Woodford Reserve bourbon, which has a lot of rye in its mash bill.
•.5 oz simple syrup
•.5 oz fresh lemon juice
Preparation:
Shake all ingredients over ice and strain into a rocks glass over fresh ice.
Some recipes for the Whiskey Sour cocktail call for an egg white, as a lot of old sours recipes do… But a lot of recipes these days list egg white as “optional.” I didn’t use egg white in the drink pictured above, but you’ll find it listed in some of the recipes I linked to in this post.
Filed under BOURBON, COCKTAIL CALENDAR, COCKTAIL RECIPES, RYE WHISKEY, WHISKEY
Any Reason For A Sazerac Is Reason Enough For Me
Today is Katharine Hepburn’s birthday.
In celebration of her birthday, I say we should all have a Sazerac.
It’s the second time in a week that I’ve recommended this cocktail. And I’m sure I’ll find a dozen more reasons to do so again as time goes on, but today is about Katharine Hepburn.
I don’t know if she has a cocktail named after her at all, but she did drink a Sazerac or two in the film State of the Union, which was made in 1948.
The film stars Spencer Tracy and Katharine Hepburn as political campaigners, and at one point, a Southern guest of Hepburn’s character introduces her to the Sazerac cocktail.
The website The Hooch Life drscribes the scenario as follows:
In the classic political comedy, State of the Union, Katharine Hepburn’s character passes out after two of these cocktails while her drinking companion shouts, “Honey, make me another Sazerac!”
This official cocktail of New Orleans is as boozy as you’d expect, and, if it’s cool enough for Katharine, it’s more than cool enough for me.
Read the full list of 10 classic cocktails and who drank them in this 2011 piece on The Hooch Life.
INGREDIENTS
- Sugar (or simple syrup)
- 2 oz rye whiskey
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- Absinthe rinse
PREPARATION
Chill a rocks glass. Give it an absinthe rinse, using only a small amount of absinthe (or Herbsaint)band then discard the excess liquid.
Stir all the ingredients except the absinthe over ice and strain into the absinthe-rinsed glass.
Rub a lemon peel around the rim of the glass and discard. The drink does not get a garnish.
The Birth Of New Orleans
I love New Orleans.
I first went to the city as a freshman in college and I’ve since been back twice, but all those trips were before I was a bartender — and long before I had an interest in classic cocktails and modern mixology.
Today marks the founding of the city of New Orleans.
New Orleans was founded in 1718 by Jean-Baptiste Le Moyne de Bienville.
Many of the cocktails we associate with the city came some time later, but any reason to celebrate is reason enough!
SAZERAC
The Sazerac is sometimes referred to as the oldest known American cocktail, with origins in pre–Civil War New Orleans, though there are much earlier published instances of the word cocktail.
Before rye whiskey, the drink was made with cognac. When absinthe wasn’t allowed, a liquid called Herbsaint was used for the absinthe rinse.
Some recipes call for equal parts cognac and rye whiskey with whatever rinse is available, a blending of the original recipe and how it’s now come to be made.
INGREDIENTS
- Sugar (or simple syrup)
- 2 oz rye whiskey
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- Absinthe rinse
PREPARATION
Chill a rocks glass. Give it an absinthe rinse, using only a few drops of absinthe!
Stir the following and strain into the absinthe-rinsed glass: 2 oz rye whiskey, .25 oz of simple syrup and 2 or more dashes of Peychaud’s bitters.
Rub a lemon peel around the rim of the glass and discard. The drink does not get a garnish.