Lush Life

An Anchorage bar-hopper's essential guide to the latest nightlife action and coolest hot-spots.

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State Fair Wine Bar the Fairest of Them All - 8/26/2008 2:25 pm

This Just In... - 8/20/2008 12:29 pm

Alaska State Fair Spirit Judging Highlights - 8/18/2008 4:22 pm

A Do-Rum-Rum-Rum, A Do-Rum-Rum - 8/15/2008 4:43 pm

Beer Goggles -- Truth in a New Study? - 8/14/2008 4:03 pm

Rally in the Valley for the Alaska State Fair - 8/14/2008 2:52 pm

Developments at Bernie's Bungalow Lounge - 8/11/2008 2:41 pm

Summer recipes and trendy tastings - 8/7/2008 3:58 pm

Sports Bar Sweetness - 8/1/2008 8:39 am

One tequila, two tequila - 7/30/2008 10:22 am

National Tequila Day and spirit success - 7/23/2008 12:41 pm

Stylish new wine spot - 7/18/2008 10:09 am

I've Got a "Crush" on You, Sweetie "Pi"... - 7/17/2008 10:12 am

Zip, Bang, Batman! There's a New Drink on the Block - 7/11/2008 10:44 am

It's National Pina Colada Day! - 7/10/2008 9:56 am

The Cocktail Spirit - Online Videos - 7/8/2008 1:09 pm

Sweet Success with Monique Barker - 7/3/2008 9:32 am

The Kasilof 5K... 5K-ing Awesome - 7/2/2008 12:39 pm

The Cocktail Tale - 6/27/2008 2:09 pm

Ice is nice, but clean ice is nicer - 6/24/2008 4:37 pm

The Return of Rumrunner’s - 6/20/2008 9:12 am

No reason to wine - 6/18/2008 1:23 pm

Sazerac Attack

To follow up on all that information about absinthe, I found another drink that includes the infamous green-tinted libation. And this cocktail, though you may not have heard of it, is so popular and critical to American culture that it's the official cocktail of Louisiana.

It's the Sazerac, one of the oldest cocktails around. And it's defining feature is that it includes absinthe in the preparation -- not in the drink itself, but serving the same purpose that vermouth does in a martini. I've included the recipe for nightlifers (from cocktails.about.com) on how to concoct a Sazerac. You can also see a live video on how to make it here.

Ingredients:

3 oz rye whiskey
3/4 oz simple syrup
Peychaud bitters to taste
absinthe or absinthe substitute
lemon twist for garnish

Preparation:

Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink. In a separate mixing glass, muddle the simple syrup and Peychaud bitters together. Add the rye whiskey and ice to the bitters mixture and stir. Discard the ice in the chilled glass and rinse it with absinthe (or substitute) by pouring a small amount into the glass, swirling it around and discarding the liquid. Fill the rinsed glass with crushed ice. Strain the whiskey mixture from the mixing glass into the old fashioned glass.

Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.


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