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Some people discover pencillin. Others spill battery acid and then somehow, suddenly, they’ve invented the phone. Me? I improvise Sazeracs with applejack brandy.
While riffling through my ever-beloved Difford’s Encyclopedia of Cocktails recently, I was stopped dead in my tracks by Simon Difford’s recipe for a Sazerac. Ask any goomba how to make a classic one and you’ll be told rye whiskey, bitters (Peychaud’s, sometimes Angostura too), a sugar cube, and an old-fashioned glass coated with absinthe. Well, that’s just not good enough for Monsieur Lord Simon Difford, Esq., Ph.D. VII…
Do more classic cocktails, is my #1 resolution for the blog this year. As much as I love, and have no plans to cease, inventing original recipes, perhaps I should ease up on bedeviling you all with my illimitable tipple perspicacity (resolution #2: consult thesaurus more) for the sake of some insightful, happy hour convo-worthy history lessons on drinks that have stood the test of time, or haven’t but deserve as much. Plus, discuss how to make said vintage drinks at their finest, a la The World’s Greatest Cosmopolitan. (Resolution Trois: I am the greatest!)
