Wow, I need to do a post today before I get too far behind on my Cocktail 'n' Gaming posts!
- 1/2 cube sugar
- 2 oz whiskey (must be rye. I used Jim Beam)
- 2 dashes of Peychaud's Bitters
- lemon twist
- splash of absinthe (I used the wonderful Spanish absinthe Obsello)
I'll quote the good doctor's mixing instructions, which came from the late Tome Handy at the Sazerac Bar :
Frappe an old-fashioned flat bar-glass; then take a mixing glass and muddle half a cube of sugar (1/2 tsp) with a little water; add some ice, a jigger of good whiskey, 2 dashes o Peychaud's bitters and a piece of twisted lemon peel; stir well until cold, then throw the ice out of the bar-glass, dash several drops of absinthe into the same, and rinse well with the absinthe. Now strain the Cocktail into the frozen glass and server with ice water on the side.
I finally came across a bottle of Peychaud's in a local grocery store, of all places, so I was dying to finally mix up a real Sazerac. To "frappe" a glass means to fill it with chipped ice and let it set a while. It didn't say to add any ice to the drink, so we didn't. It tasted real good!
For beers, we had a hit and a miss. Micheal brought over a bottle of Southern Tier iniquity Imperial Black Ale, which was the hit. Really full taste with lots of things going on. A "black" ale, which is odd for an IPA but really works here.
Finally, for gaming, we finished up the last of the "Terrorist Hunt" maps in Tom Clancy's Rainbow Six Vegas 2. The last two were just "dark" versions of previous maps, including our toughest one. But we must be getting good at it, because we did pretty well on all three. Then Michael made it safely home in Yet Another Snowstorm, but that was 3 storms ago!