In our inaugural NOLADrinks Featured Cocktail segment, we’ve got a special bonus – two cocktails. We welcome noted New Orleans bartender, Paul Gustings of Empire Bar, located inside Broussard’s, one of the French Quarter’s most famous restaurants. Paul shows us how he makes, perhaps, the most iconic drink in the city – the “Sazerac,” NOLA’s official cocktail. He also then shows us an “Autumn in New York,” a riff on the “Manhattan,” originally created by a friend, Amy Yockey, and adapted to his style. See the recipes and a map of their location below the video and pictures. Cheers, You All!
The Sazerac by Paul Gustings –
2 oz Old Overholt Rye Whiskey
1 barspoon of simple syrup
11 dashes of Peychaud’s Bitters
3 dashes of Herbsaint
Lemon Peel
Place the simple syrup, rye, and bitters in a cocktail pitcher with ice and stir. Spray or pour the Herbsaint in a rocks glass and twirl or swirl it to coat the glass. Strain the drink into the glass. Take a lemon peel and rub the outside along the rim of the glass. Then twist the peel over the drink to get the oil onto the drink’s surface. Serve! (Drink is pictured above left.)
The Autumn in New York by Amy Yockey & Paul Gustings –
1.5 oz of Old Overholt Rhy Whiskey
.5 oz of Nocello
Splash of Nux Alpine Walnut Liqueur
.25 oz of Carpano Antica
.25 oz of Dubonnet
Place all the ingredients in a cocktail pitcher with ice and stir. Strain and serve in a Nick and Nora glass. (Drink is pictured above center.)
