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20 February 2007

Mardi Gras

Sazerac, for fat Tuesday

photo by Jennifer Hess (She’s getting really good at this.)

Here’s to New Orleans. Bottom’s up.

This entry was posted on Tuesday, February 20th, 2007 at 9:36 pm and is filed under Mixology, Photos, Rye. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

4 Responses to “Mardi Gras”

  1. 1
    At 9:54 pm on 20 February 2007, alex said:

    I love these, but I cannot, CANNOT find American Rye whiskey or Herbsaint, either in FL or NC. It is a damned crying shame.

  2. 2
    At 10:04 pm on 20 February 2007, Michael Dietsch said:

    Next time you’re in town, I’ll mix you rye cocktails until you pass out. And we’ll go shopping. I can get, no lie, at least ten different rye bottlings up here.

    Rye is very much my favorite American whiskey.

    Oh, and my dark secret is that, although I used the young Sazerac bottling for this, I used Charbay pastis instead of Herbsaint.

  3. 3
    At 12:49 pm on 21 February 2007, Last Night’s Dinner » Mardi Gras Dinner, 2007 said:

    [...] started us off with a round of Sazerac cocktails and fried oysters, and then I got to work on the rest of our [...]

  4. 4
    At 2:04 pm on 6 February 2008, Last Night’s Dinner » Let the good times roll said:

    [...] to plan a Mardi Gras meal for our dinner last night, a tribute to one of my favorite cities. Just like he did last year, Mike started us off with a round of Sazeracs, and just like last year I made red beans and rice, [...]

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