Grillin’ and Chillin’ on a Sazerac SundayPosted: December 4, 2012
My human mommy spent the entire weekend decorating our house for Christmas. My human daddy and I watched–between naps–and by Sunday evening we were simply exhausted from observing all of that activity. We had earned a little grillin’ and chillin’ time on the patio. But first, my daddy had to prepare his Sunday Sazerac.
The Sazerac is the official cocktail of New Orleans. This may come as a shock to you, but I am not especially fond of the Sazerac. You may like it, however, so here’s the recipe my daddy uses. He got this recipe from his father-in-law, who also happens to be my human grandfather and my mommy’s father.
intended for human adult consumption, and if you decide to consume a Sazerac, bear in mind this quote from Ti Adelaide Martin of Commander’s Palace in New Orleans:
“Do have just one, as you won’t be nearly as attractive as you think you are after two.”
Swirl 1 tablespoon of Herbsaint to coat the inside of a glass and throw out (seems like a waste, but you’re just going for the flavor). Add to the glass:
1 jigger of Old Overholt rye whiskey (you can buy more expensive brands, but this one is really good, according to my daddy and my grandfather)
- 2 tablespoons of simple syrup (you can make your own by adding one cup of boiling water to one cup of sugar)
- 6 drops of Peychaud’s bitters
- 3 to 4 drops of Angostura bitters
- ice and a twist of lemon peel
So with the Sazerac made, my daddy and I were ready to do a little grillin’. I am an excellent grilling assistant. When my daddy opens the kitchen cabinet to get his grilling utensils, I run to the patio door, ready to help in any way I can. I keep a close eye on every move my daddy makes.
Sometimes I even get a little sample. Sunday night I had a taste of salmon, and it was delicious.