Super Pardi/Mardi Bowl!

We are in the middle of some fun times here in New Orleans!  The sun is shining, my bar is hoppin' and I sleep in a bed of glitter, feathers and body paint.  Its my first Carnival Season in New Orleans!

But wait...Time to take a break and through the biggest tailgating party of the year!!  Its the Super Bowl!  Though our beloved Saints were SABOTAGED this year from participation, we are very happy there will be no Dirty Birds in Nola, but the noble Ravens Vs the 49'ers...Forty Niners?  How does that go San Francisco?  I am just glad we don't have to deal with any teams that remind of of our genocidal past (I am looking at YOU DC!  Changer your logo to a Potato already!  The Fightin' Taters!  Your Cheer Leaders are the "Sweet Potatoes"...It will be GREAT!!)

So in honor of those two teams, I propose a shot for each of them. The Ravens get "The Edgar Allan Poe" (whose poem the team is named for since Poe is a son of Baltimore) Its Nola's own Toulouse Red Absinthe layered with a float of Guinness on top.

The 49ners get a shot of Fernet Branca...they love that stuff out on San Fran..sell more than any other place in the USA...even out sell Brooklyn!

So come into SoBou and visit me for some shots, chow and lets get ready for some Football!!!!!  

What do you say, Vincent Price?

or James Earl Jones?

Christopher Walken?

The Maplecrest

Maplecrest Valley, Thomas Cole and Black Dome Mountains

Thursdays are turning into creative days at Fort Defiance. Maybe its the lag in business during these last dog days of summer. I certainly wasn't feeling up to being too creative tonight as I was fighting off fatigue and a sore throat. I was also fighting off some depression. Its been over a month since I have had a day off and since my birthday that I was upstate in my beautiful mountains with my family. I was fondly remembering my brother's gypsy wedding last summer in the rain and the Wild Mountain Mojitos I made spontaneously with bourbon, maple syrup, fernet and the wild thyme that grows all over our valley. Though I made it as a julep over cracked ice with a big sprig of flowering thyme, I thought it really is a variation of a Manhattan and should be served as such. Besides, Fort Defiance is a classy place. And this new updated version deserves a classy name.

So, ladies and gentlemen, I present the Maplecrest; named for the town in which it was created. The lavender and thyme is a classic herbs de Provence combination. The mix of rye and bourbon give it a spicy sweet flavor. With a spring of fresh thyme floating on top it is an elegant and beautiful cocktail.

The Maplecrest
1 oz Rye
1 oz Bourbon
1/2 oz Fernet Branca
1/2 oz Lavender infused Maple Syrup
Fresh Thyme

Strip and muddle some fresh thyme leaves in the maple syrup. Add other ingredients, ice and stir. Strain into a chilled cocktail coup and float a fresh branch of Thyme.

What Would Jesus Drink?

I remember fondly one Easter spent with my Dad when we lived in the West Village. We were thinking after spending 3 days in a tomb, he might be a touch peckish. So what would Jesus eat? Well some hummus, or course! So we headed to a Middle Eastern restaurant on the corner of Carmine and Bedford and had ourselves a feast. That space later became the 2nd round of Shopins and is now Market Table. I could be a restaurant anthropologist. I love charting the resurrections

Tonight, waiting for a dear friend in another beautiful historic neighborhood, Brooklyn Heights, I strolled around and looked in on some new and old restaurants. Nice to see Noodle Pudding still packed on a Saturday night. I have some fond memories there.

As I peeked in at Jack the Horse (not as busy tonight) I was drawn into the warm glow of the roman Catholic Church having its Easter Mass. The Priest greeted me with a lovely smile and wished me a happy Easter. I went inside to admire the Romanesque style church and enjoy the swelling beautiful music of the organist.

I got to take home a bottle of Holy Water too. I wonder if it would be OK if I used a drop or two in a cocktail tonight? That can't be too bad. After all, Jesus was fond of the wine. All of his followers were too..."Look Jesus! A puddle! Look!"

While we prefer to more Pagan symbols of this very heathen holiday, (Fertility! Lets do it like Bunnies!) the glorious joy at the Resurrection in this church reminded me that the ideal Easter Cocktail is probably the Corpse Reviver.

The Corpse reviver is actually a whole category of drinks that were considered morning "eye-openers" after a rough night out. They usually involve a spirit, bitters and juice, perfect for the morning, no? I even crerated on myself back in 2007 called the Corpse Reviver No 33. Harry Craddock the master mixologist said Corpse Revivers are “to be taken before 11 a.m., or whenever steam and energy are needed." Jesus needed some steam, no doubt.

The most famous is most certainly the Corpse Reviver No. 2. But The Corpse Reviver No 1 is tasty too. Especially the version cooked up by Belfast-born Joe Gilmore, the legendary barman at the Savoy Hotel from 1955-1976. Something to try, you Fernet Junkies.

Savoy Corpse Reviver

1 oz Brandy
1 oz Fernet Branca
1 oz White Creme de menthe

Combine in a shaker with cracked ice; shake and strain.

Corpse Reviver No 2

3/4 ounce gin.
3/4 ounce Cointreau.
3/4 ounce Lillet blanc.
3/4 ounce fresh lemon juice.
2 dashes Absinthe

Combine in a shaker with cracked ice; shake and strain.
Garnish with a stemless cherry.

The Corpse Reviver no 33
3/4 oz Irish whiskey
3/4 oz Irish Mist
3/4 oz Cointreau
Dash Orange bitters

Combine in a shaker with cracked ice; shake and strain.
Flamed orange peel garnish