Jade Gimlet

I'm sure this is a recipe somewhere else on the internets, but over the weekend (alongside sailing, shopping for wedding bands, and barbecuing a brood of chickens), The Talented Videographer and I came up with a refreshing summer drink. Make a vodka or gin gimlet per usual (1.5 oz. liquor, .5 oz. lime juice, .5 oz. simple syrup) and add some crushed fresh basil to the shaker with ice. Shake it all up; use a spoon to fish out some of the basil and add it to the glass, then strain the mix on top. VY yummy.

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The Big Easy stole by baby: Absinthe my Sazerac

The Talented Videographer is off to Nawlins for her bachelorette party. In honor of her trip, I wanted a Sazerac (the state drink of LA) but didn't want to pony up the $60 for a bottle of absinthe. So I decided to make my own. And it turns out this is really cheap ($20-$30, depending on base liquor), and really easy.

Believe it or not, wormwood, the key ingredient, is available at the local Fiesta Mart for $2 a quarter oz (I stumbled across it looking for Chamomile for my Pithy Wit). You mix a whole ounce of this stuff in a 750 ml. bottle of 150-proof alcohol (I used Bacardi 151) and leave it for seven days, then strain it through a coffee filter. Add some spices (I used 1 tbs. anise seed, 1 tsp fresh sage, 1 tsp. spearmint, 1/2 tsp. coriander seed and 1/4 tsp. caraway seed, plus a pinch of ground cardamom--make sure to crack the whole seeds in a mortar and pestle or w/ a rolling pin). Let that sit for another four days, then strain again through a coffee filter. Lovely and complex licorice flavor w/ spicy background, a rich green-brown (from the rum coloring) and a very, very nice Sazerac.


The Sazerac:

2 oz. Rye whiskey.
1/2 tsp. absinthe
4 dashes Pechaud bitters
1 sugar cuber or 1 tsp simple syrup.

Pour whiskey over ice and stir in bitters and simple syrup or sugar cube for 20 seconds. In the meantime, pour small measure of absinthe into the serving glass (I like short martini glasses) and swirl it around to coat the glass. Strain mixture into glass, garnish with a lemon twist if you'd like.

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