Face Of New Orleans

Hey kids, here’s my three creations for a coffee bar during Tales (Thursday-Saturday, 9AM-11AM). You’d be foolish to be anywhere else.

Wood, Earth, Spice

1 oz Gran Duque D’Alba

1/2 oz Cesar Monterrey Silver Tequila

1/4 oz Marie Brizard Orange Curaçao

1/4 oz Velvet Falernum

3/4 oz Lemon Juice

1/2 oz Simple Syrup

Shake and Strain into a flute, add 1 1/2 oz Seltzer.

Taurus

1 oz Gran Duque Alba

2 1/2 oz Hot Milk

2 dashes Pechaud’s Bitters

1/4 oz Crema De Alba

1/4 oz Marie Brizard Apry

Put all ingredients in a pre-warmed mug. Dust with Filé Powder.

Swindler’s Whistle

1 1/2 oz Cold Espresso

1 1/2 oz Gran Duque D’Alba

1/4 oz La Fée Parisienne

2 dashes Regan’s Orange Bitters

1/2 oz Simple Syrup

Shake and fine strain into a cocktail glass.

Something for this month’s USBG meeting. Name and pictures and whatnot to come later.

1/2 oz Lemonhart Demarara 151
3/4 oz Amsterdam Gin
1/4 oz Suze
1/4 oz Martini And Rossi Bianco

Stir and strain into a cocktail glass.

For a new method, this wondrous bowl was created by basing the flavor around orgeat and falernum. Also, it gave me a use for my orange tincture (made by half filling a jar with orange peel and then filling completely with vodka). It’s my first punch actually, and it’s damn tasty.

Toccata

1/2 oz of orgeat syrup

1/2 oz falernum

1 oz of Barsol acholado pisco

1 oz of Gordon’s gin

1 oz of Gosling’s black seal rum

1 oz of lemon juice

1/4 oz of orange tincture

Shake with crushed ice for a good bit, pour into a large glass. Float 1/4 oz of 151 Demarara rum, drink with a straw.

Photography by Emily W. Kincke.

Everyone fantasizes about being a part of a secret society. It’s at the very least an ego boost. You get to know things that most aren’t privy to and feel special about the things you’re allowed and encouraged to do. The only problem is that, sometimes, that ego can overcome good judgement. If you do find yourself paying attention to shadows more so than you used to, you’ll at least be able to find comfort in knowing that the favored tool of choice here is a bit of a velvet hammer.

Mob Hit

1 3/4 oz Brugal Light Rum

1/2 oz Campari

1/4 oz Strega

1/4 oz Orgeat

5 Cloves

Egg White

Shake the everlovin’ piss out of this with plenty of ice. Garnish by using a peeler on an orange, fold up the zest, and spear it with a clove as shown.

Photography by Emily W. Kincke.

Those of you that have ever been to New Orleans have, no doubt, come across Abita Amber. It essentially replaces Budweiser in most places that serve draught beer. I wouldn’t say that it is an especially great beer, but it has enough going on in it that makes it quite enjoyable.

On the other end of the spectrum, Abita has hit us with a one-two punch of hops in their latest brew: Jockamo IPA.

Much more robust than their amber, Jockamo has a nose of cherry and birch with a silky mouthfeel. This one is excellent a bit warm, not super frigid like most beers are served. The bitterness it presents is quite pleasant, not overwhelming like some IPA’s and barleywines can be.

For those of y’all that are uninformed, it takes its name from the song Iko Iko. Something that’s also fun about the name is that you can replace “fin année” with IPA and the rhyme still fits.

Be sure to enjoy this one sittin’ by da fay-o. It’s truly delicious.

Photography by Emily W. Kincke.

This drink actually has a story. One time during college, Em and I were driving out of Arkansas and Em said out loud, “hell is hot.” I tried to maintain control of the car, but had to ask what in god’s name she was talking about. As I looked over to my right, I see a small wooden sign tacked to a tree that says, surely enough, “hell is hot.”

We bring the story up occasionally, prefacing it with…”only in Arkansas.”

Fast forward a bit to the tasting of this particular cocktail. Trying to figure out a name for it, Hell Is Hot popped out of Em’s mouth like magick.

So, I give you:

Hell Is Hot

3 dashes of Angostura Bitters

2 oz of Diabolique Rum

1/4 oz of Clement Creole Shrubb

1/2 oz of simple syrup

1/8 oz of Pyrat Pistol Rum

Add ingredients into empty rocks glass (no ice). Pour into another rocks glass that’s filled with sno-ball type ice (beat the hell out of your cubes). Garnish with grated nutmeg and a cherry.

Photography by Emily W. Kincke.

This beauty is what followed:

Natural Harmonic

2 oz of Damrak Gin

1/8 oz of I.P.A. Syrup (see below for instructions)

1/4 oz of fresh lemon juice

1/2 oz of Maraska Maraschino Liqueur

Shake and strain into a cocktail glass. Squeeze lemon peel over, rim glass with peel, then drop in.

Fantastic with a baked potato.

Make the I.P.A. syrup by taking two 12 oz bottles of I.P.A. (I used my organic homebrew) and reduce it to a syrupy consistency in a saucepan. Let cool and put in refrigerator.

Photography by Emily W. Kincke.

Brandon, the boy who takes care of me, was so kind to supply me with the rest of the Infusionique line. I’ve been pretty exhausted as of late, so I actually didn’t want to force making a drink with my newly received hooch. When I was nearing heading off to bed, the bottle of Angelique told me that it was lonely and that I should find it some friends to play with. A woman that needs no pity:

2 oz of Angelique Tequila

1/2 oz of fresh lime juice

1/4 oz of grenadine

1/4 oz of Suze

2 dashes of Peychaud’s Bitters

Build in a highball glass filled with large ice cubes, then add seltzer and Peychaud’s. Stir gently, garnish with a slice of pineapple.

Excellent paired with a fresh green salad tossed with cranberries.

Photography by Emily W. Kincke.

Well, you may have thought I was done for the evening (as I did), but the bottles started speaking to me as I sauntered by. I don’t have a story that accompanies this drink, other than it was sent to me through the ether……which is enough for me.

 

I give you the

Phoenix

2 oz of Diabolique Bourbon

1/2 oz of Heering Cherry

1/4 oz of Vya Dry Vermouth

1/8 oz of Fonseca Bin No. 27 Port

1 dash of Regan’s Orange Bitters

Stir with generous amounts of large, fresh ice for approximately 40 seconds. Strain into a cocktail glass and flame an orange peel over the drink. Bend the peel slightly and float on top as shown.

Photography by Emily W. Kincke.