Sipping in The Sanctuary

SIPPING INThe Sanctuary

Welcome to the Sanctuary Living magazine drinks column! Donna Canalizo and Shannon Brown recommend seasonal cocktails in each issue making sure you’ll be mixing up only the tastiest libations out there. So join us as we stir, shake, and pour something delicious! Hello Sanctuary Sippers! In this issue, we are making New Orleans-inspired cocktails just in time for the Mardi Gras season! A big thank you to Richard Brown, who was instrumental in putting this all together, and to Shannon Brown for the lovely photos to accompany.

The Sazerac

Variations to Explore:

Add more whiskey! You may want to add more sugar as well, another cube will do! Split the rye whiskey with cognac. Use a different kind of bitters. Stir the whiskey mixture with ice to dilute just a bit before adding it to the old-fashioned glass. Use a different liqueur to rinse the glass. The Sazerac was created in the 1800s. It is a strong drink, basically straight whiskey, nuanced with subtle flavors of anise, bitters, and lemon. It is a simple way to improve rye whiskey. The ingredients are simple-rye whiskey, a sugar cube, Peychaud’s Bitters, and anise liqueur or absinthe. Some easy rules to follow when mixing up a Sazerac are: Do not shake! Do not serve with ice. Do not allow the lemon peel to touch the drink.

The cocktail’s history began in 1838 when Antoine Peychaud mixed cognac with his Peychaud’s Bitters. It became the signature drink at the Sazerac Coffee House in the 1850s and was the first “branded” cocktail. In the 1890s, rye took over from cognac.

Ingredients

1 sugar cube 3 dashes of Peychaud’s Bitters 2 ounces Rye whiskey 1/4 ounce absinthe or anise liqueur Lemon twist for garnish It makes 1 very fine cocktail!

Process

Chill an old-fashioned glass (fill with ice cubes and set aside) In a mixing glass, soak the sugar cube in the bitters and muddle Add the rye whiskey Discard the ice cubes and rinse the glass with absinthe or anise liqueur Pour the whiskey mixture into the glass Squeeze the lemon and twist it over the glass to express the oil from the peel. Discard the lemon twist, or hang it on the rim of the glass.

The French 75 is a champagne cocktail and simplicity at its best! You can use gin or cognac. The spirit is accented with simple syrup, lemon juice, and the bubbly. It’s a great drink for any occasion, including the Mardi Gras season!

The drink is named after a French military rapid-fire 75 mm artillery gun used in World War I and deserves the name as it is a potent tipple. The French 75 became popular at The Stork Club post-WWI. Early on, it was made with cognac, but at some point, London dry gin took over as the partner to the champagne.

Variations to try to include the French 76, which uses vodka, and the French 95, which uses whiskey. For the best-tasting cocktail, use top-shelf ingredients and fresh lemon juice.

the french 75

Ingredients

1-2 ounces of gin or cognac 1 tsp. simple syrup 1/2 ounce freshly squeezed lemon juice 4 ounces of champagne Lemon twist garnish Makes one festive and elegant cocktail!

Process

Fill a cocktail shaker with ice cubes and pour in the gin or cognac, simple syrup, and lemon juice. Shake well Strain the mixture into chilled flutes half filled with ice (you may skip the ice!) Slowly fill the flute with champagne Garnish with the lemon twist

Riffs on perfection include using elderflower liqueur instead of simple syrup or triple sec for a more citrusy taste. Arnaud’s restaurant in New Orleans uses cognac for their French 75; they reduce the citrus to accommodate the darker spirit.

pimm’s cup

The Pimm’s Cup mixes lemonade or sparkling lemon soda with Pimm’s No. 1 and goes even further with the flavor by adding a combination of garnishes that may include cucumber, fruits, and mint. It’s a refreshing, low-alcohol drink that would be perfect for a long day at the parades! What is Pimm’s No 1? It is a spice and fruit-flavored spirit with a gin base. The basic recipe calls for 1 part Pimm’s to 3 parts lemonade or soda. The cocktail originated in 1840 from James Pimm of the Oyster Bar in London. He created his liqueurs, called “house cups,” and numbered them instead of giving them names. The Oyster Bar was sold to Sir Horatio David Davies in 1870, and the liqueurs were bottled and sold then. Diageo purchased the brand in 1969. Pimm’s No. 1 is a digestif and may be served straight for a post-prandial sipping experience.

Ingredients

1 and 1/2 ounces Pimm’s No. 1 4 and 1/2 ounces sparkling or still lemonade Cucumber slice or peel for garnish Fresh mint, orange slices, strawberries, etc., for garnish It makes one low-proof, easy, and delicious drink!

Process

Fill a tall glass with ice cubes Pour in the Pimm’s No.1 Add lemonade or lemon soda Garnish with cucumber and a combination of mint and fruits of your choosing Enjoy!

More Ways to Enjoy Pimms Cup:

Add sparkling water or tonic instead or in addition to the lemonade or lemon soda. Make a Pimm’s Rangoon by topping off your Pimm’s Cup with ginger ale or ginger beer. Make a Pimm’s Royal by topping off your Pimm’s Cup with champagne. “Cedarwood is everything a school should be!” Kim Morrison