Originally Posted by Synthese
If our friend does not know how to make us a Dry Martini, an Old Fashioned, or even a Sazerac
, we do not snub them.
The Sazerac is one of my favorite cocktails. It's pretty much a perfect year-round drink. For those who don't know, it originated in New Orleans, and it's basically the city's signature drink. I think it also claims to be America's first homegrown cocktail (go 'murica). If you go to NO, skip wandering down the street with a hurricane in a plastic bucket; go get a real drink. People have tons of opinions on where the best one is (Google will help, and here's a quick roundup from the Times Magazine
that also includes where to find one in NYC). Incidentally, it's not one of the go-to spots but one of the best I had was at Cafe Atchafalaya
in the Garden District (great brunch there, too). There are variations on how to make the drink, and it's not always easy to make a great one since Herbsaint, one of the ingredients, isn't in most people's liquor cabinets. But if you want to do it right, here's the recipe
. While it's best to use Herbsaint and Sazerac rye, I find that using any good rye and substituting something more available for the Herbsaint still makes a good drink.
I'm also a big fan of caipirinhas in the summer (sou brasileiro). I keep a bottle of cachaça, a sort of Brazilian rum that is the drink's main ingredient, in the freezer and then just whip one up in two minutes whenever I feel like it. The traditional version entails muddling the limes right in the glass, but that leaves a ton of pulp and can make it hard to drink. It also calls for too much sugar and covers up the flavor of the cachaça, which I happen to like a lot. I do mine like this (by the way, it costs me less than $2 per drink because I buy cheap cachaça, so it's even cheaper than beer and still tastes great):
In a highball glass, mix...
Two shots of cachaça (preferably already chilled)
The juice of 1/2 - 1 whole lime
One teaspoon of sugar
A little water just so it isn't too overpowering (if you use simple syrup rather than straight sugar that's probably enough water)
I'm also a big tequila fan and am on the lookout for a good tequila drink to make at home that ISN'T a margarita. I like margaritas, but sometimes it's much more sweet than I want, and again, all the sugar covers up the taste of the tequila. So any recs are much appreciated.