Oil on linen mounted on panel - 6" x 8"
In honor of Mardi Gras, I have painted the bartender at Tujaque's Restaurant on Decatur Street in New Orleans mixing up one of the Big Easy's most famous cocktails - the Sazerac. Made with rye whiskey, bitters and absinthe, it is an acquired taste. I just happen to have the ingredients on my bar so I may just have to make myself one. Laissez les bons temps rouler!
- 1 cube or 1/2 teaspoon sugar
- 4 dashes Peychaud Bitters
- Splash water, about 1/2 teaspoon
- 2 ounces rye whiskey
- Splash Herbsaint (or Pernod), about 1/2 teaspoon
- Lemon peel for garnish