In the Crescent City, Bourbon is king. They even named a street after it, for crying out loud. And even though most people associate New Orleans with booze, many may not realize that the country’s original cocktail was invented here–the one and only Sazerac.

by Ford Mixology Lab, New York It’s no mystery that bitters are, well, a mystery to most people.  So just what are they, exactly?  To quote our friend Brad Thomas Parsons, author of the book Bitters, “bitters are an aromatic flavoring agent made from infusing roots, barks, fruit peels, seeds, spices, herbs, flowers, and botanicals in high-proof alcohol (or sometimes glycerin).”  To the true bitters novice, we like to describe bitters as the salt and pepper of cocktails.  Do you ever taste a dish and think that something is missing, and consequently add a pinch of seasoning?  The same applies to cocktails. If a combination of flavors seems to fall flat, a dash or two of bitters may be just the thing it needs to bring all of the flavors together. Once upon a time, we were invited to work in a bitters factory. Up to that point, we had [...]

Now that we’re almost a quarter of the way through 2012—and that much closer to our impending Mayan doom—it’s becoming clear that the ever-evolving world of mixology has sprouted some inventive new trends.  If you look carefully, you can see them popping up at bars and lounges across the country.  When you’re stepping out on the town, you don’t want to be a dinosaur and order, say, a Sazerac. . . that’s sooo 2011!  In order to keep it fresh, check out this updated list of the top 5 cocktail trends of the year: 5.) Vinegar cocktails?!: Strange but true.  Vinegar is making its rounds as an acidic alternative to lemons and limes as a mixer in many of your favorite drinks.  Red Medicine in Beverly Hills, for example, features no fewer than three vinegar-infused specialties on the menu at any given time.  If you’re going to try this one at home, don’t [...]

The Sazerac is one of America’s greatest cocktail creations. Yes, I said it.  It’s a timeless classic that people still order from me today and it’s one of those cocktails I drink at home frequently.  Originally imported Cognac was the main ingredient in the recipe.  As the phylloxera beetle devastated European vineyards, Brandy and Cognac increased in price and New Orleans bars didn’t want to pay the steep prices.  Where could bartenders turn to?  Local Rye and Bourbon Whiskies were being produced and the spicy character of the Rye Whiskey fit the bill. 2 oz Rye Whiskey 1/4 oz (Bar Spoon) Absinthe Sugar Cube 3-5 Dashes of Peychaud’s Bitters Lemon twist for garnish Take a mixing glass and combine the sugar cube and bitters.  Muddle the two and mix them together.  Grab an old fashioned glass and pour the Absinthe into the glass and swirl it around to coat the inside.  [...]

Rye whiskey symbolizes the American colonial spirit. For all their puritanical pursuits, when the colonists weren’t busy with the sordid details of colonizing, they were making booze. Those hailing from Ireland and Scotland, while not uniquely familiar with the magical art of distillation, were both experienced with the process and disposed to consume the elixir. Being practical, and based on necessity, the colonists used what grains were on hand and American whiskies closely interrelated with localized agriculture and farming. Pennsylvania and Maryland were among the first colonies and the new locals distilled rye whiskey because the grain — similar to wheat and barley — was bountiful.  This differed from those that later settled in Kentucky where there was plenty of corn available. There, bourbon was born, cobbled together, than codified. But that is another story. Both styles of American whiskey were popular and you could expect to have both styles [...]

Who likes whiskey? I know I do, probably more than ice cream. While I embrace whiskeys of all types and colors (liquor consciousness starts at home), my favorite would have to be rye. Distilled from at least 51% rye grains, this version is drier and spicier than American bourbons. One of my favorite cocktails created with this spirit is the famed sazerac. Dozens of recipes are available containing different spirit bases and versions of anise-flavored liquors, though all call for Peychaud bitters. These bitters are as old as cocktail-making and, like the sazerac, were created in New Orleans. With Mardi Gras coming up in about 10 days, it’s the perfect time to start prepping the anise component of my culinary version of this drink that uses pickled fennel bulb instead of Absinthe or Pernod.