Face Of New Orleans

This swirling pot of delicious comes to you care of my muse. I don’t have a great deal to say about it other than it is an amazing concoction that uses warm La Fée Bohemian absinth.

Uphill Climb

1 1/2 oz of La Fée Bohemian

1/4 oz of R. Jelinek fernet

1/2 oz of Marie Brizard Apry

4 oz of boiling water

1/4 tsp of oregano

3/4 tsp of sugar

1/4 oz of whole milk

Steep oregano in the first four ingredients for approximately 1 minute. Remove oregano, add sugar, then milk. Stir and serve in a teacup.

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.

Ok, so I got really sick of having the choice of paying out the wazoo for true maraschino cherries or needlessly suffering through the lye-soaked mess that they pass off as “cherries,” so I made my own. I made a mishmash of brandied cherries and maraschino cherries, and they turned out fantastically.

Cherries A La Kincke

1.5 pounds of fresh cherries

1/8 cup of sugar

7/8 cup of water

1/2 oz of lemon juice

7/8 cup of brandy

1/2 cup of maraschino liqueur

Fill half-pint mason jars with fresh cherries (I left stems and pits in). Put water, sugar, and lemon juice in a container that you can easily pour from, stir to dissolve sugar, then add brandy and maraschino liqueur. Pour liquid into cherry filled jars, then place jars into a water filled pot (like you’re making jelly). Boil for approximately 20 or more minutes. Let cool and get ready for yumminess.

Photography by Emily W. Kincke.