The Rattlesnake – a San Francisco Favorite

Posted in Recipes on November 8th, 2010 by Josh

My time in San Francisco-proper was relatively limited this time around, as the primary purpose of my trip is a conference out in the Silicon Valley area. That being said, I packed in a solid weekend in the city, filled mostly with eating and drinking (naturally). I had an amazing meal at Incanto, which is a must if you’re a meat lover (pork in particular). I had outstanding mexican food, well, pretty much everywhere. I had terrific coffee from Blue Bottle at the Ferry Building Farmer’s Market (which was a great experience in and of itself). And I discovered my favorite cocktail of the trip when I stopped for a snack at Beretta (where the food was also outstanding). Read More

Tags: Beretta, egg white, lemon, maple syrup, Peychaud bitters, rye, San Francisco

Vieux Carre – The Perfect Way to Celebrate Fat Tuesday

Posted in Events, Recipes on February 19th, 2010 by Josh

Earlier this week, I was fortunate to join many of New York’s cocktail twitterati for a celebration of Mardi Gras at one of my favorite new bars, Rye House. At an event hosted by the Time Out Dining & Libation Society, we were lucky to find proprietor and master mixologist Lynette Marrero behind the bar furiously shaking and stirring the classic cocktails of New Orleans, including the Sazarac, the French 75, and my favorite of the evening – the Vieux Carre. Read More

Tags: angostura bitters, Benedictine, cocktail, cognac, Peychaud bitters, rye, sweet vermouth

The Sazerac

Posted in Recipes on August 19th, 2009 by Josh

Ingredients for a SazeracThe Sazerac is one of the oldest cocktails on record – and supposedly the first cocktail invented in America. It came into being in New Orleans, Louisiana in the 1830’s, and was originally made with cognac and Peychaud bitters (created by Antoine Amédée Peychaud). The Peychaud bitters are still a key ingredient, but the most common preparation of the cocktail is now with rye rather than cognac (even though our friend @halw likes to mess with bartenders by ordering it with cognac anyway.)

I came late to the Sazerac, but was introduced to it by another friend, @livethelushlife, who counts the Sazerac among her absolute favorite cocktails. And it really came to life for me when I had the chance to sample the cocktail in its native environment – New Orleans – where the Sazerac is still an institution. Read More

Tags: absinthe, cocktail, lemon, Peychaud bitters, rye, simple syrup