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The Sazerac
Ritz-Carlton, New Orleans Having survived Hurricane Katrina, the Ritz-Carlton, New Orleans recently reopened its doors. Chris McMillian, mixologist in the hotel’s Library Lounge, brings back the Sazerac, a 19th-century French Quarter cocktail. Layering spicy red cherry and anise (Peychaud’s Bitters*) with sugar and lemony zing, McMillian proves that, like the historic hotel, this homegrown cocktail is a survivor. Fill rocks glass with ice and water and chill. In a second glass, saturate 1 sugar cube with Peychaud’s Bitters. Splash with water and muddle until sugar is dissolved. Add 2 oz of rye whisky. Add ice and stir. Empty out the first glass and coat interior with Herbsaint liqueur or Pernod by twirling the glass. Drain excess. Strain contents of the second glass into the first glass. Garnish with 1 lemon peel (white pith removed) and serve. *Available at buffalotrace.com Write to us: letters@enroutemag.net |
