Happy Mardi Gras!
Last week I traveled to New Orleans to visit family friends. The wife and I took in some sights, attended a parade from the Krewe box and enjoyed a bit of local culture. All in all it was a good time.
What does this have to do with bourbon? Umm...I walked down Bourbon Street one time? (Yeah and unsolicited advice: unless you are a frat boy who loves big, nasty beers sucked out of a straw or gentleman's clubs, I'd avoid it...)
Yeah, this doesn't have much to do with bourbon. It does have something to do with it's cousin Rye though. (Straight rye whiskey, not it's Canadian cousin of the same name.) You see the highlight of my trip wasn't the friends or the parades or the...ok yeah it was. But shortly after those came the Sazerac.
I have a Sazerac recipe, I've talked about it here before. The Sazerac is my favorite cocktail. And guess what? It was born in New Orleans. And while the Sazerac Coffee House where it seems to have been popularized, wasn't on the itinerary (mostly due to the fact that it doesn't seem to exist anymore) a similarly named place was.
The Sazerac Bar at the Roosevelt Hotel is a beautiful place. A fancy, beautiful place. A fancy, beautiful, expensive place. Coincidentally enough they serve my favorite cocktail. And it tastes fantastic.
Speaking of Sazeracs, I'm off to make one for myself. Happy Mardi Gras!