New Orleans on Fat Tuesday can be a blast, but of late, it’s become just another spring break spot—like Daytona Beach with way better architecture.
To drink in the glorious debauchery of the pre-Lenten party without wading through the crush of droopy-eyed coeds, mix up this classic Sazerac from Kingfish bar in the French Quarter.
Mixed with mostly NOLA-made elixirs, the Sazerac was created there in the 1830s, and many consider it (and not the old fashioned) to be America’s first cocktail. And while it’s a seriously stiff belt, the Sazerac began as a breakfast beverage. “It was called a bracer,” says T.A. Breaux, an absinthe historian and NOLA native who also makes the stuff in France. “Traditionally, it was something you took in the morning—it was ‘medicinal.’ ”
1 sugar cube
2 dashes Peychaud’s bitters
2 ounces Old Overholt Rye
½ ounce Herbsaint Legendre (an herbal liqueur similar to absinthe)
Lemon twist, for garnish
Place the sugar cube in a rocks glass. Dash the bitters onto the cube, then pour ¼ teaspoon water on the cube. Muddle until the sugar dissolves. Add the rye and ice, then stir.
Pour the Herbsaint into a chilled rocks glass, then swirl it around to coat the glass. Pour out any remaining Herbsaint, then strain the rye mix into the glass. Garnish with a lemon twist.