I'll drink to that!

Hey there, last Saturday at Bevmo in Rancho Cucamonga, we sampled a few delicious wines. One of the standouts in my opinion was the Clos LaChance Hummingbird, Buff-Bellied Zinfandel. Truly a fine effort, it exhibited blackberry and raspberry fruit aromas, with a smooth, long finish.

I've just discovered a classic cocktail that's sure to liven up any night (or day for that matter). It's America's first cocktail, The Sazerac! Now there are two ways of making this drink, the original, or traditional version, was mixed by Antoine Amedee Peychaud, the maker of Peychaud's bitters, used Cognac as the main spirit. Now, most recipes use rye whiskey. Here's how to mix them:

1 tsp simple syrup

2 oz Cognac or Rye Whiskey

2 dashes each Peychaud's and Angostura bitters.

2 dashes Absinthe (or your favorite pastis, such as Herbsaint, Pernod, Ricard, etc.)

In a mixing glass (or cocktail shaker) filled with ice, mix together Cognac or Rye with the simple syrup and bitters. In a chilled old fashion glass place the two dashes of Absinthe and swirl around to coat. Strain the spirit mixture into the Absinthe coated old fashion glass. Rub a thin slice of lemon peel on the rim of the glass the drop it into the drink to garnish. This drink can also be served in a cocktail (martini) glass to keep it cool longer. Enjoy!

Cheers!

Tony