photo by Jennifer Hess
(She’s getting really good at this.)
Here’s to New Orleans. Bottom’s up.
TweetA weblog detailing cocktails, spirits, liqueurs, barware, bars, and bitters. Maintained by Michael Dietsch, a hobbyist mixer in Providence, R.I.
From the monthly archives:
photo by Jennifer Hess
(She’s getting really good at this.)
Here’s to New Orleans. Bottom’s up.
TweetWhat do you drink with oysters on the half shell? Jen and I usually have wine, normally a Muscadet, but we recently found ourselves with BeauSoleil oysters but no appropriate wine.
So Jen challenged me to come up with an appropriate cocktail to pair with oysters. We wanted something crisp, aromatic, and lightly briny. We had no olives for a martini, but I remembered a drink I had made some time ago and wanted to revisit: the Paez.
This drink originated at Little Branch in Manhattan, but I first heard of it through Paul Clarke’s blog, Cocktail Chronicles. A fine-grained sea salt is important here because it blends well with the liquids, and is subtle in the drink–almost unnoticeable, but present enough to marry drink and bivalve in a pleasing way.
Technique: Stir with ice, strain into chilled cocktail glass, garnish with lemon twist.
Tweetphoto by Jennifer Hess
Between this and the cheap Embury, I must have somehow pleased the drinks gods. I guess I’m just a lucky so-and-so.
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