Back at the end of January, I spent five days up in New York City, attending a writing conference and hanging out with my cousins in Brooklyn. One of the high points of the conference was the session I attended that consisted entirely of food writers reading from their work. One of the writers was Sara Roahen, and she read a piece about the Sazerac (a drink made from rye whiskey and bitters) from her about-to-be published book about food and life in New Orleans. The book, officially titled Gumbo Tales: Finding My Place at the New Orleans Table, is now available and it should be winging its way to me even as we speak (thanks to the wonder that is Amazon.com). It contains recipes and stories (and we all know that's just about my favorite thing in the whole world). When I heard Roahen read, by the end of the chapter, I was nearly panting for a Sazerac (and I don't particularly even like whiskey). If that is any indication, I am certain the rest of the book will be as vividly descriptive and tantalizing.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
Reader Comments (Page 1 of 1)
3-12-2008 @ 7:00PM
Sara said...
I hope you enjoy the book. Here is my recipe for a Sazerac:
2 oz. rye whiskey
3 dashes Peychaud's bitters
3 dashes Angostura bitters
1/2 Tbsp. simple syrup*
1 Tbsp. Herbsaint or other pastis
Twist of lemon
Fill an old-fashioned glass with ice to chill. In a cocktail shaker, combine rye whiskey, Peychaud’s and Angostura bitters, and simple syrup. Add a few ice cubes and stir. Empty the old-fashioned glass of its ice and replace the ice with the Herbsaint; swirl the Herbsaint around the inside of the glass to coat, and pour out any excess. Strain the whiskey mixture into the glass and twist the lemon over the top, dropping it into the cocktail as a garnish.
Makes one cocktail.
• To make simple syrup at home, dissolve any amount of sugar into an equal amount of warm water, and chill.
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