Haunted City, Hauntingly Good Drinks

Of all the cities in the United States, New Orleans has the biggest reputation for being home to ghosts, vampires, and general goth-y depths. I’ve only spent a weekend there, at age 16, and experienced no haunting. But ghosts don’t show themselves to me. It’s either that they know I don’t tolerate them or, more likely, I was the scary one. I was deep into goth-dom, and wearing fangs was a year-round sport. Still, I felt the spirit of New Orleans… Ergo! There is no better way to get your Halloween gloom on than with a cocktail created in the Big Easy. Spirits for spirits! There are more, but these are my top four: FOR GREEN FAIRY MAGIC: SAZERAC The name Sazerac comes from the cognac named Sazerac-de-Forge et fils—that’s French brandy. And in a tale of two brand names, Antoine Peychaud of Peychaud’s bitters made the first Sazerac cocktail in his New Orleans drinkery. The substitution of rye and the addition of absinthe were to follow, so it took some tweaking, but its current incarnation has been the cocktail I’ll cite as my ride or undead. Sazerac Elle-style Ingredients: - Absinthe as much as you like, I love Lucid (but like, not much more than a teaspoon) -2 oz. Rye Whiskey -One sugar cube -2 dashes of Peychaud’s bitters -One dash Angostura bitters -One lemon peel twist Method: Add absinthe to a chilled rocks glass and swirl to coat the sides. If you don’t like a lot of licorice flavor, pour out the rest; if you are a reasonable human, let her linger! If you move slowly in the cocktail kitchen, put the glass in the freezer. In a mixing glass, squash up the sugar cube and both bitters. Add whiskey and fill with ice, then stir like the dickens—until all the sugar and bitters are incorporated and the booze is chilled. Grab the absinthe-slicked rocks glass out of the freezer and strain the whiskey mixture over it. Twist the lemon peel and hook it over the edge of the glass. FOR THE MOST HAUNTED ORIGINS: VIEUX CARRÉ The name translates to “Old Square” in reference to the French Quarter, home to many of Anne Rice’s vampy and witchy spectaculars. Anyway, this rivals a Sazerac as a favorite of mine. Because it was so beloved by the group, I made it for the second time; I will give you my batched recipe, where you up the specs and add the amount of water that would account for the ice dissolved were you to stir it. You then chill the whole lot and pour it straight into chilled glasses—easy peasy, Benedictine squeasy. Vieux Carré, Batched, for 5 Ingredients: -3 oz. Rye Whiskey (I’ve been enjoying Uncle Nearest ) -3 oz. Cognac (I used Pierre Ferrand ) -3 oz. Sweet Vermouth -2 Tbsp + 2 tsp Benedictine -8 Dashes of Peychaud’s bitters -8 Dashes of Angostura bitters -6 Tbsp water -Garnishes: Luxardo cherries and/or lemon twists Method: Stir all but the garnishes together in a pitcher and chill, chill, chill. Pour into chilled coupes and garnish. Rejoice in having perfectly chilled cocktails on demand. FOR A THE FRANKEN-COCKTAIL: À LA LOUISIANE One source said this first appeared in 1837, but say what, I’ve also found references saying it is a Vieux Carré riff (ergo older) and also publications citing it as being made first. Ah, the joys of alcohol-fueled facts. Either way, let’s call it a Franken-drinken-steiner, somewhere in between a Sazerac and a Vieux Carré. À La Louisiane Ingredients: -1 to 2 teaspoons absinthe (depending on how much you like absinthe) -1/2 oz. Benedictine -1 ¾ Rye Whiskey -3/4 oz. Sweet Vermouth -5 dashes Peychaud’s bitters -Garnish: Luxardo cherry Method: Stir everything but the garnish on ice and strain into a chilled coupe. Tip in the cherry. Look out for monsters—in yourself and others. FOR GHOSTLY GOOD: RAMOS GIN FIZZ The one ghost I can see is my ex telling me, “Your shake is weak,” after I went out of my way to make him this. We broke up for reasons other than his inability to give constructive criticism…constructively? But even not quite shaken to perfection, this is a yummy drink. Ghosts of exes or not, scare yourself with how delicious this is—originated by Henry Charles Ramos at the Imperial Cabinet Saloon. My version is slightly simplified compared to some versions I’ve seen recipes for, but it’s quite tasty. Ghosts of exes be darned. Ramos Gin Fizz Ingredients: -1.5 oz. Gin (I used Windspiel , a slightly floral rendition) -4 drops orange flower water (use less if your gin is even more floral, and vice versa) -1/2 oz. lemon juice -1/2 oz. lime juice -1 egg white -1 oz. heavy cream -1 oz. simple syrup (I love a 2:1 demerara syrup, but use what is convenient) -soda water Method: Shake all but the soda water without ice. Add ice and shake hard enough to dispel any gross things any ex has ever said to you. Strain into a chilled coupe. Add a dash of soda water and drink it up yum. ------------------------------------------------------------------------------------------------------ Want to read more from Ellen? Check out her recent articles: Old World vs. New World: Pinot Grigio/Gris Santa Cruz: Something New Back to School Wines 101 For Everyone Who Texts Me: Trader Joe’s Picks, You’re Welcome CVIČEK: The Next Summer It-Wine You can also listen to Ellen's podcast , The Wine Situation here . Check out her recent transcripts of the Final Five questions: Wine Situation Final Five! Ellie Anest Wine Situation Final Five! Morét Brealynn