It’s kind of cool that the Captain (French) and I (Irish) can celebrate something from each of our cultures in the same month.
So with Mardi Gras approaching this week,
I thought I would concoct
an appropriate cocktail for the celebration of
‘Fat Tuesday’
In researching, I found that Sazerac is a cocktail
specifically tied to the French Quarter of New Orleans,
specifically Bourbon Street
so even though the original Sazerac was made with Cognac
I chose Jack Daniels (although technically not a bourbon, it is an alcohol that we recognize as such and is a standard with the rest of the brothers: Johnnie, José and Captain Morgan).
And the one absolute necessary ingredient is Peychaud’s Bitters.
With further search I found a local supplier
(fabulous service – ordered online
and it was in my hands within 24 hours)
2 ounces bourbon


1 sugar cube


3-4 dashes of Peychaid’s bitters


1 dash Angostura bitters (optional)


½ – 1 teaspoon Pastis (to rinse the glass)


lemon twist


Chill drinking glass in freezer.


In the meantime add sugar cube and bitters to mixing glass and muddle.


Add whiskey and swirl to dissolve sugar.


Remove drinking glass from freezer and ‘rinse’ with Pastis, discarding any residual.


Pour whiskey mixture into drinking glass.


Rub rim of glass with lemon twist and drop in glass.


NOW we’re ready for Mardi Gras!
Laissez les bons temps rouler”
…and now for an appropriate (but not too ‘gras’) Latin Quarter dish
for dinner…
thinking seafood (as in Bubba’s Shrimp Boat kind of seafood)
and some sort of Cajun sausage…
stay tuned ya’ll…

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