This is almost how big my pot was...
Make sure you make a Sazerac to eat with your bowl of Jambalaya! The Sazerac cocktail was named by John Schiller in 1859 upon the opening of his Sazerac Coffee House in New Orleans. Both most likely derive their name from a popular brand of Cognac, Sazerac-de-Forge et Fils. But these days it is more common to make it with rye. And you know that is how RyeGirl likes it. Having a Sazerac at The Roosevelt Hotel in New Orleans is one of my favoriet things to do and its a tradition repeated every time I am in that wonderful city.
My sister cocktailier, Drinks With Mindy who I met in NOLA, has a perfect Barlesque name that notes her fine figure, SassyRack! This is her take on the classic:
2 oz Rye
7 dashes Peychaud bitters
1 barspoon Turbinado simple syrup Herbsainte rinse
Have a rocks glass chilled with ice. In another glass mix together rye, syrup and bitters. Dump ice and rinse with herbsainte. Discard the herbsainte and shout "Sassy Rack!" to the nearest lovely lady. Serve with a smile and a wink.
My Sazerac at the Roosevelt Hotel at last years Tales of the Cocktail